Sweet Potato Chowder Recipe

Introduction

This sweet potato chowder is a cozy, comforting bowl perfect for chilly evenings. Packed with tender sweet potatoes, savory pancetta, hearty kale, and a touch of warm spices, it delivers layers of flavor and texture. A sprinkle of roasted pepitas on top adds a delightful crunch.

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 in size
• 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 diced 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 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, about 5 minutes.
3. Step 3: Stir in the chopped carrots and sweet potato, tossing everything to combine evenly.
4. Step 4: Pour in the chicken stock and bring the mixture to a boil. Reduce to a simmer and cook uncovered for 10 minutes. Then cover and cook for an additional 10 to 15 minutes, or until the sweet potato cubes are tender.
5. Step 5: Stir in the cream, half and half, or coconut cream/milk. Taste the soup and adjust seasoning with additional salt or pepper if needed.
6. Step 6: A few minutes before serving, stir in the chopped Tuscan kale. Serve immediately or let simmer for another 10 minutes to soften the kale further.
7. Step 7: Ladle the chowder into bowls and top each with crispy pancetta and roasted pepitas for a crunchy finish.

Tips & Variations

• For a vegetarian version, omit the pancetta and use vegetable stock instead of chicken stock. Toast the pepitas in a dry pan for extra flavor.
• Try swapping the cream for coconut milk to add a subtle tropical richness and make the chowder dairy-free.
• If you prefer a smoother texture, blend part or all of the soup before stirring in the kale.
• Add a pinch of cayenne or smoked paprika for a gentle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the chowder has thickened too much, thin it out with a splash of broth or water. This soup does not freeze well due to the cream and kale.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder vegan?

Yes! Replace pancetta with smoked tofu or mushrooms for umami flavor, use vegetable stock, and swap the cream for coconut milk or another plant-based cream.

Can I prepare this soup in advance?

Absolutely. You can make the soup up to two days ahead and refrigerate it. Add the kale and toppings just before serving to keep them fresh and crisp.

Sweet Potato Chowder Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

This Sweet Potato Chowder is a comforting, hearty bowl of creamy soup packed with sweet potatoes, carrots, tuscan kale, and topped with crispy pancetta and crunchy roasted salted pepitas. The rich flavors are enhanced by a blend of sage, nutmeg, and cream, making it a perfect cozy meal for chilly evenings or any time you crave a nourishing soup with a hint of sweetness and savory depth.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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 becomes crisp, approximately 6 to 8 minutes. Remove the pancetta using a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
2. Sauté Aromatics: Keep the pot on medium-low heat and add the butter. Stir in the diced sweet onion, minced garlic, salt, pepper, ground sage, and freshly ground nutmeg. Cook, stirring occasionally, until the onions are softened and fragrant, about 5 minutes.
3. Add Vegetables: Stir in the chopped carrots and sweet potatoes into the pot, tossing to combine everything evenly with the aromatics and butter.
4. Simmer with Stock: Pour in the reduced-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook covered for 10 minutes, then continue cooking, still covered, for an additional 10 to 15 minutes or until the sweet potato cubes are tender when pierced with a fork.
5. Finish the Soup: Stir in your choice of cream, half and half, or coconut cream/milk to add richness. Taste the soup and adjust seasoning with extra salt or pepper as desired, keeping in mind that the pancetta topping will add saltiness.
6. Add Kale: A few minutes before serving, stir in the chopped tuscan kale. You can serve immediately or simmer for an additional 10 minutes to soften the kale further.
7. Serve and Top: Ladle the chowder into bowls and top with the crispy pancetta and roasted salted pepitas for added crunch and flavor.

Notes

• You can substitute coconut cream or milk for the dairy cream to make it dairy-free.
• For added protein, consider adding cooked ground turkey sausage or chicken.
• Optional blending at the end can create a smoother bisque-like texture and enhance the flavor.
• Try adding mushrooms or a bay leaf during cooking for extra depth of flavor.
• Simmer kale longer if you prefer it very tender rather than slightly crisp.
• Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.

Keywords: sweet potato chowder, creamy sweet potato soup, pancetta soup, kale chowder, fall soup recipe, comforting soup, easy weeknight meal