Description
This Sweet Potato Chowder is a comforting and hearty soup that combines tender sweet potatoes, crisp pancetta, and nutritious kale in a creamy broth. A perfect balance of savory and slightly sweet flavors, enhanced by warm spices like sage and nutmeg. Topped with crunchy roasted pepitas for an added texture, this chowder makes a delicious meal for any occasion.
Ingredients
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
Vegetables
- ½ cup chopped carrots
- 3 cups chopped sweet potato, about 1 inch in size
- 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 and add the diced pancetta. Cook, stirring occasionally, until the fat renders out and the pancetta becomes 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.
- Sauté Aromatics: Keep the pot on medium-low heat and add the unsalted butter. Stir in the diced onion, minced garlic, salt, pepper, and ground sage, followed by freshly ground nutmeg. Cook, stirring occasionally, until the onions soften and become translucent, about 5 minutes.
- Add Vegetables: Stir in the chopped carrots and diced sweet potatoes, tossing them to combine well with the aromatics.
- Simmer Soup: Pour in the reduced-sodium chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 10 minutes. Cover the pot and continue to cook for another 10 to 15 minutes, or until the sweet potato cubes are tender when pierced with a fork.
- Add Cream and Seasoning: Stir in your choice of cream, half and half, or coconut cream/milk to add richness. Taste the soup and adjust salt and pepper as desired, keeping in mind the salty pancetta will be added back as a topping.
- Incorporate Kale: A few minutes before serving, stir in the chopped Tuscan kale. You can serve the soup almost immediately, or simmer for an additional 10 minutes to soften the kale further.
- Serve: Ladle the chowder into bowls and top each serving with the crispy pancetta and roasted salted pepitas for a delightful crunch and added flavor.
Notes
- For a dairy-free version, substitute cream with coconut cream or coconut milk.
- Use reduced-sodium chicken stock to control the saltiness since pancetta and pepitas add salt.
- If kale is not preferred, spinach or Swiss chard can be used as an alternative.
- Chop the sweet potatoes into uniform pieces to ensure even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
