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Sweet Potato Chowder Recipe

Sweet Potato Chowder Recipe
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★★★★★

4.9 from 19 reviews

A rich and comforting Sweet Potato Chowder featuring crispy pancetta, creamy broth, and hearty vegetables, topped with toasted pepitas for a delightful crunch. This savory soup blends the natural sweetness of sweet potatoes with aromatic herbs and a touch of cream for a luscious finish.

Ingredients

Scale

Meat and Fats

  • 4 ounces pancetta, diced
  • 1 tablespoon unsalted butter

      • Vegetables and Aromatics

      • 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)
      • 2 cups chopped Tuscan kale

      Liquids and Dairy

      • 5 cups reduced-sodium chicken stock
      • ⅓ cup cream, half and half, or coconut cream/milk

      Toppings

      • 3 tablespoons roasted salted pepitas

Instructions

  1. Cook Pancetta: Heat a large pot over medium-low heat and add the diced pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta crisps up, about 6 to 8 minutes. Remove the pancetta using a slotted spoon and set it aside on a paper towel-lined plate to drain excess grease.
  2. Sauté Aromatics: Keep the pot over medium-low heat and add the butter. Stir in the diced onion, minced garlic, salt, pepper, and ground sage. Add the freshly ground nutmeg as well. Cook, stirring occasionally, until the onions are softened and fragrant, roughly 5 minutes. Then stir in the chopped carrots and sweet potato, mixing everything thoroughly.
  3. Simmer Soup: Pour in the reduced-sodium chicken stock and bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 10 minutes. Then cover the pot and continue cooking an additional 10 to 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
  4. Add Cream and Season: Stir in the cream, half and half, or coconut milk/cream to the soup. Taste and adjust seasoning with additional salt or pepper if needed, keeping in mind the salty pancetta will be added as a topping.
  5. Incorporate Kale: A few minutes before serving, stir in the chopped Tuscan kale. You can serve the chowder immediately to enjoy a slightly crisp kale texture or simmer it for another 10 minutes to soften the kale further.
  6. Serve and Garnish: Ladle the chowder into bowls and top each serving with the crispy pancetta and roasted salted pepitas for a crunchy, flavorful finish.

Notes

  • For a dairy-free version, substitute the cream with coconut cream or coconut milk.
  • Use reduced-sodium chicken stock to control salt levels, especially since pancetta is salty.
  • Tuscan kale can be replaced with other hearty greens like spinach or Swiss chard if desired.
  • To make this vegetarian, omit pancetta and use vegetable broth instead of chicken stock.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stove.

Nutrition

Keywords: sweet potato soup, chowder recipe, pancetta soup, comforting chowder, fall soup

Find it online: https://yumwithmia.com/sweet-potato-chowder-recipe/