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
