Sweet Potato Chowder Recipe
If you’re searching for a soup that wraps you in warmth and sunshine, look no further than Sweet Potato Chowder. This vibrant, creamy, and utterly cozy chowder is bursting with sweet potatoes, savory pancetta, tender kale, and the perfect blend of aromatics. It’s a comforting bowl for chilly days, yet fresh and colorful enough to brighten any meal. Whether you crave familiar flavors or a new family favorite, this chowder is the answer—filling, nourishing, and impossible not to love.
Ingredients You’ll Need
Let’s talk about what makes this Sweet Potato Chowder so special! The combination of these simple ingredients creates layers of flavor and an inviting, creamy texture. Each element brings a little magic to the pot—don’t skip a thing!
- Pancetta (4 ounces, diced): Salty, rich, and crisp, pancetta adds a punch that balances the chowder’s sweetness.
- Unsalted Butter (1 tablespoon): Just enough to caramelize your aromatics and carry that savory flavor through the soup.
- Sweet Onion (1, diced): Naturally sweet and aromatic, this sets the backdrop for every other ingredient.
- Garlic Cloves (3, minced): Brings savory depth and mouthwatering aroma—fresh is always best!
- Salt & Pepper (½ teaspoon each): The basics you’ll adjust to taste, drawing out all the other flavors.
- Ground Sage (¼ teaspoon): Earthy and herbal, sage pairs perfectly with sweet potato.
- Freshly Ground Nutmeg (¼ teaspoon): Just a tiny bit adds warmth and a little holiday flair; grate it fresh for a real treat.
- Carrots (½ cup, chopped): They add gentle sweetness and beautiful color.
- Sweet Potato (3 cups, chopped to 1-inch pieces): The star of our chowder—choose deep orange varieties for that gorgeous golden hue.
- Reduced-Sodium Chicken Stock (5 cups): Provides a savory base; swap for veggie stock if making vegetarian.
- Cream, Half and Half, or Coconut Cream/Milk (⅓ cup): Your choice here gives the chowder its signature silkiness, dairy or plant-based.
- Tuscan Kale (2 cups, chopped): Adds a pop of green and hearty texture; remove any tough stems.
- Roasted Salted Pepitas (3 tablespoons, for topping): Crunchy, nutty seeds for a final touch—you’ll want them on every spoonful.
How to Make Sweet Potato Chowder
Step 1: Crisp the Pancetta
Start by heating a large pot over medium-low heat and adding the diced pancetta. Let it sizzle gently, stirring every so often, until the fat renders and the pieces turn crisp and golden. This should take about 6 to 8 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate. The pancetta’s savory crunch will be your irresistible soup topper!
Step 2: Sauté the Aromatics
In the same pot (no need to wipe it out—those flavors are gold!), add the tablespoon of unsalted butter. Toss in the diced sweet onion, minced garlic, salt, pepper, and sage. Sprinkle the nutmeg in, too. Stir everything and let it cook until the onions are soft and fragrant, about 5 minutes. Now, add in the carrots and sweet potatoes, giving them a good mix so everything gets friendly in the pot.
Step 3: Simmer the Base
Pour in the chicken stock and bring the mixture up to a boil. Once it’s bubbling, dial the heat back to a simmer. Let it cook gently for 10 minutes, then cover and simmer for another 10 to 15 minutes, or until the sweet potato cubes are perfectly tender but not falling apart. Stir in your cream, half and half, or coconut milk—whatever you fancy for creaminess. Taste and adjust seasonings at this point, but remember that crispy pancetta is coming back as a salty topper!
Step 4: Add the Kale
Stir the chopped Tuscan kale into your bubbling chowder just a few minutes before serving. The kale wilts quickly, staying vibrant and tender. If you prefer your greens on the softer side, simmer for another 10 minutes, but I love the faint bite and fresh color it adds when served right away.
Step 5: Finish and Serve
Ladle the Sweet Potato Chowder into bowls while it’s piping hot. Top each serving generously with the crisp pancetta and a scatter of roasted salted pepitas. Each bite is a little celebration of smoky, sweet, creamy, and crunchy—irresistible!
How to Serve Sweet Potato Chowder
Garnishes
Garnishing this chowder is a joy. Sprinkle the crispy pancetta and roasted salted pepitas on top just before serving—they add loads of flavor and a delightful crunch. A tiny drizzle of good olive oil and a crack of black pepper never hurt, and if you have fresh herbs like parsley or chives, a little sprinkle gives an extra burst of brightness.
Side Dishes
This Sweet Potato Chowder loves good company! Serve it with a chunk of crusty bread for dipping, some buttery garlic toast, or a simple green salad for freshness. If you’re feeling indulgent, pair it with a melty grilled cheese for a cozy night in.
Creative Ways to Present
Make this soup the star by serving it in rustic bread bowls or petite mugs for a casual gathering. Hosting a fall dinner? Ladle the chowder into hollowed-out mini pumpkins or squash for a festive twist. Individual servings topped with microgreens or a swirl of cream look stunning for a dinner party, but honestly, it’s just as lovely scooped piping hot from a big pot for a weeknight meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato Chowder in an airtight container in the refrigerator. It keeps well for up to four days and the flavors deepen as it rests. Just be sure to store garnishes like pancetta and pepitas separately, so they stay crisp until you’re ready to eat!
Freezing
This chowder freezes beautifully! Cool it completely, then transfer to freezer-safe containers, leaving a little room for expansion. Store for up to three months. For best texture, add the cream or coconut milk after reheating, just before serving, and always freeze without the toppings.
Reheating
Reheat Sweet Potato Chowder gently on the stove over medium-low heat, stirring often, until piping hot. If using the microwave, cover loosely and stir halfway through for even warming. Add a splash of stock or cream if it seems thick, and always top freshly with the reserved pancetta and pepitas.
FAQs
Can I make Sweet Potato Chowder vegetarian?
Absolutely! Swap the pancetta for a plant-based bacon alternative or just leave it out, using a bit of smoked paprika in the sauté for savory depth. Substitute vegetable broth for the chicken stock, and you’ll have a hearty vegetarian version everyone will love.
Can I use another type of potato?
You can, but sweet potatoes are the heart of Sweet Potato Chowder, lending their natural sweetness and velvet texture. Regular potatoes will work in a pinch, but the flavor and color just won’t have that same wow factor.
What’s the best way to prep kale for soup?
Strip the leaves from the stems and chop them into bite-sized pieces. If your kale is especially tough, massage it gently with a pinch of salt before adding it to the chowder—this softens the leaves for a tender, pleasant bite.
How do I make this dairy-free?
Opt for coconut milk or coconut cream in place of dairy for a rich, silky chowder with a subtle tropical note. Check your pancetta, or use a smoked plant-based option, and double-check that your stock is dairy-free for a totally plant-friendly bowl.
Can I double the recipe?
Definitely! This recipe scales up beautifully for a crowd. Just make sure to use a large enough pot and give the chowder a few extra minutes to come back to a simmer once you add all those ingredients.
Final Thoughts
If you’re ready to fill your kitchen with cozy aromas and gather everyone around the table, you’ve got to try this Sweet Potato Chowder. It’s a guaranteed mood-booster, perfect for sharing or savoring solo, and always welcoming on your dinner rotation. Grab your spoon and dig into something special tonight!
Print
Sweet Potato Chowder Recipe
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy and flavorful Sweet Potato Chowder recipe that is perfect for chilly days. This hearty chowder is loaded with sweet potatoes, kale, and crispy pancetta, making it a satisfying meal.
Ingredients
Pancetta:
4 ounces diced pancetta,
Butter Mixture:
1 tablespoon unsalted butter,
Onion Mixture:
1 diced sweet onion, 3 minced garlic cloves, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon ground sage, ¼ teaspoon freshly ground nutmeg,
Veggies:
½ cup chopped carrots, 3 cups chopped sweet potato (1-inch pieces), 2 cups chopped Tuscan kale,
Liquids:
5 cups reduced-sodium chicken stock, ⅓ cup cream (half and half or coconut cream/milk),
Toppings:
3 tablespoons roasted salted pepitas
Instructions
- Cook Pancetta: Heat a large pot over medium-low heat, add pancetta, and cook until crisp. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté butter, onion, garlic, salt, pepper, sage, and nutmeg until onions soften. Add carrots and sweet potatoes.
- Add Stock and Simmer: Pour in chicken stock, bring to a boil, then simmer until sweet potatoes are tender. Stir in cream and adjust seasoning.
- Finish with Kale: Just before serving, add kale to the chowder. Simmer briefly to wilt the kale.
- Serve: Garnish each bowl with crispy pancetta and pepitas.
Notes
- You can substitute kale with spinach or another leafy green.
- For a vegetarian version, omit the pancetta and use vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 40mg
Keywords: Sweet Potato Chowder, Soup, Comfort Food
