Sweet Potato Chowder Recipe

Introduction

This Sweet Potato Chowder is a comforting and flavorful soup that combines tender sweet potatoes, crisp pancetta, and nutritious kale in a creamy broth. Perfect for chilly days, it offers a delightful balance of savory and slightly sweet notes with a satisfying crunch on top.

Ingredients

• 4 ounces pancetta, diced
• 1 tablespoon unsalted butter
• 1 sweet onion, diced
• 3 garlic cloves, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon ground sage
• ¼ teaspoon freshly ground nutmeg
• ½ cup chopped carrots
• 3 cups chopped sweet potato (about 1 inch pieces)
• 5 cups reduced-sodium chicken stock
• ⅓ cup cream, half and half, or coconut cream/milk
• 2 cups chopped Tuscan kale
• 3 tablespoons roasted salted pepitas (for topping)

Instructions

1. Step 1: Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
2. Step 2: Keep the pot on medium low and add the butter. Stir in the onion, garlic, salt, pepper, and sage. Add the freshly ground nutmeg and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the carrots and sweet potato, tossing to combine.
3. Step 3: Pour in the chicken stock and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes. Cover and continue cooking for another 10 to 15 minutes, or until sweet potatoes are tender.
4. Step 4: Stir in the cream, half and half, or coconut cream/milk. Taste and adjust seasoning with additional salt or pepper if needed, keeping in mind the pancetta will add saltiness.
5. Step 5: A few minutes before serving, stir in the chopped kale. Serve immediately or simmer for another 10 minutes to soften the kale further.
6. Step 6: Ladle the chowder into bowls and top with the crispy pancetta and roasted pepitas for added texture and flavor.

Tips & Variations

• For a vegetarian version, omit pancetta and use vegetable broth; substitute crispy smoked tempeh for topping.
• Swap Tuscan kale with spinach or Swiss chard for a different leafy green.
• Use coconut cream for a dairy-free and slightly tropical twist.
• Roast the sweet potatoes beforehand for extra depth of flavor.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if needed to loosen the soup. Pancetta topping is best added fresh before serving to retain its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, the chowder can be made a day in advance and refrigerated. Reheat slowly on the stove and add the kale and toppings just before serving.

What can I use instead of pancetta?

You can substitute bacon or smoked ham, or omit meat entirely and add extra pepitas or toasted nuts for crunch.

Sweet Potato Chowder Recipe

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★★★★★

4.9 from 449 reviews

• Author: Charlotte
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Sweet Potato Chowder is a hearty, comforting soup that balances the natural sweetness of tender sweet potatoes with the savory crispiness of pancetta. Enhanced by aromatic spices like sage and nutmeg, along with creamy richness from half-and-half or coconut cream, and a nutritious touch of kale, this chowder is perfect for a cozy meal. Topped with crunchy roasted pepitas, it offers a delightful texture contrast and an added burst of flavor.

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Ingredients

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Soup Base

• 4 ounces pancetta, diced
• 1 tablespoon unsalted butter
• 1 sweet onion, diced
• 3 garlic cloves, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon ground sage
• ¼ teaspoon freshly ground nutmeg
• ½ cup chopped carrots
• 3 cups chopped sweet potato (about 1 inch in size)
• 5 cups reduced-sodium chicken stock
• ⅓ cup cream, half and half, or coconut cream/milk
• 2 cups chopped Tuscan kale

Topping

• 3 tablespoons roasted salted pepitas

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Instructions

1. Cook Pancetta: Heat a large pot over medium-low heat and add the diced pancetta. Cook, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta using a slotted spoon and transfer it to a paper towel-lined plate to drain excess grease.
2. Sauté Aromatics: Keeping the pot on medium-low heat, add unsalted butter. Stir in the diced onion, minced garlic, salt, pepper, and ground sage. Add freshly ground nutmeg. Cook, stirring occasionally, until the onions soften and become translucent, approximately 5 minutes.
3. Add Vegetables: Stir in chopped carrots and sweet potato cubes, tossing to combine all ingredients evenly in the pot.
4. Simmer Soup: Pour in reduced-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook uncovered for 10 minutes. Cover the pot and continue cooking for an additional 10 to 15 minutes, or until sweet potatoes are tender when pierced with a fork.
5. Add Cream and Season: Stir in the cream, half and half, or coconut cream/milk. Taste the chowder and adjust seasoning with additional salt or pepper if needed, keeping in mind that the pancetta topping adds saltiness.
6. Add Kale: A few minutes before serving, stir in the chopped Tuscan kale. You may serve immediately or simmer for another 10 minutes to soften the kale further according to your preference.
7. Serve: Ladle the chowder into bowls and garnish each serving with the crispy pancetta pieces and roasted salted pepitas for added texture and flavor.

Notes

• For a dairy-free or vegan option, substitute cream and half and half with coconut cream or coconut milk.
• If pancetta is unavailable, thick-cut bacon can be used as a substitute.
• Adjust the thickness of the chowder by adding more or less chicken stock based on your desired consistency.
• To make it vegetarian, omit pancetta and use vegetable broth instead of chicken stock.
• Roasted pepitas add crunch and a nutty flavor, but toasted pumpkin seeds or sunflower seeds are suitable alternatives.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: sweet potato chowder, pancetta soup, creamy sweet potato soup, Tuscan kale soup, fall recipes, comforting soup