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Sweet Potato Chowder Recipe

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★★★★★

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.

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

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

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