Sweet Potato and Mushroom Chowder

Sarina, Healthy Aggie Intern

Chow Down on Chowder 

It’s fall! The foliage of trees is changing into beautiful colors and the weather is getting chillier. It’s time to get your favorite blanket and get warm.  Another way to warm up? Try a sweet potato an

d mushroom chowder! It’s easy to make and you could enjoy some fall produce like sweet potatoes! So the next time you see sweet potatoes in Trader Joes or Safeway, grab some to make this tasty soup! Here is the recipe!

Sweet Potato and Mushroom Chowder

2 servings 

(approx. 256 kcal/person)

  • Sweet potatoes: 3-5 oz
  • Beech mushrooms: 1.5 oz
  • Bacon: 3 pieces
  • Garlic: half clove
  • Butter: 1 tbsp
  • Flour: 2 tsp
  • Milk: 7 fluid oz
  • Salt : pinch
  • Pepper: 1 shake 


  1. Cut the sweet potatoes in cubes, separate the mushrooms into individual pieces, and cut the bacon pieces in 1 cm width. Don’t forget to mince the garlic!
  2. Put the butter in a pot and heat the pot. Stir fry the garlic and bacon. Once you start smelling the aroma, combine the sweet potatoes and mushrooms and stir fry them. Sprinkle all of the flour onto the stir fried vegetables and add 5 oz of water. Once it’s boiled, turn the heat to low and continue cooking for 3 minutes. 
  3. Add the milk and let it cook for a bit. Add the salt and pepper 

I hope you enjoy this soup! All credits go to daidokolog, a Japanese recipe website. Original recipe in Japanese then translated into English. Conversions were changed to American standards. 

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