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.

Ingredients

Scale

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

Instructions

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.
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.
Add Vegetables: Stir in chopped carrots and sweet potato cubes, tossing to combine all ingredients evenly in the pot.
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.
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.
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.
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