Sweet Potato Chowder: A Cozy, Comforting Bowl of Fall Flavors
As the weather cools and the craving for comforting meals sets in, this Sweet Potato Chowder is the perfect dish to warm you up. Packed with tender sweet potatoes, crisp pancetta, and earthy kale, this chowder is full of rich flavors and wholesome ingredients. A hint of ground sage and freshly grated nutmeg adds a cozy fall touch, while the addition of cream or coconut milk brings a velvety texture. This chowder is easy to make and is sure to become a family favorite!
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)
Directions:
Step 1: Cook the Pancetta
- Render the Pancetta
Heat a large pot over medium-low heat. Add the diced pancetta and cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. - Drain the Pancetta
Use a slotted spoon to remove the pancetta and transfer it to a paper towel-lined plate to drain, leaving the rendered fat in the pot.
Step 2: Sauté the Vegetables
- Sauté the Onion and Garlic
Keep the pot on medium-low heat and add the butter to the pancetta fat. Stir in the diced sweet onion, minced garlic, salt, pepper, ground sage, and nutmeg. Cook for about 5 minutes, stirring occasionally, until the onion softens and the garlic becomes fragrant. - Add the Carrots and Sweet Potato
Stir in the chopped carrots and sweet potato, tossing everything to combine.
Step 3: Simmer the Chowder
- Add the Chicken Stock
Pour in the reduced-sodium chicken stock, and increase the heat to bring the mixture to a boil. - Simmer the Chowder
Once boiling, reduce the heat to a simmer. Cook for 10 minutes, then cover and continue cooking for another 10-15 minutes, or until the sweet potatoes are tender.
Step 4: Finish the Chowder
- Add the Cream and Season
Stir in the cream, half and half, or coconut cream/milk. Taste and adjust the seasoning with additional salt and pepper if necessary. - Add the Kale
A few minutes before serving, stir in the chopped Tuscan kale and let it wilt into the chowder.
Step 5: Serve
- Serve and Garnish
Ladle the chowder into bowls and top each serving with the crispy pancetta and roasted salted pepitas for a delightful crunch.
Recipe Summary:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories: 340 kcal per serving
- Servings: 6 servings
Tips for the Best Sweet Potato Chowder:
- Coconut Cream Option: If you want a dairy-free version, coconut cream or coconut milk works wonderfully in place of cream, adding a subtle sweetness that pairs well with the sweet potatoes.
- Adjusting Texture: If you prefer a thicker chowder, you can mash a few of the sweet potatoes with a fork or use an immersion blender to blend part of the soup before adding the kale.
- Customize Your Toppings: While pancetta and pepitas add a savory and crunchy element, feel free to swap them out for toasted sunflower seeds if you prefer.
Why You’ll Love This Sweet Potato Chowder
This Sweet Potato Chowder is a perfect balance of savory and sweet, with rich flavors and wholesome ingredients. The tender sweet potatoes, crispy pancetta, and wilted kale make each spoonful satisfying, while the addition of cream or coconut milk adds a luxurious touch. It’s a comforting bowl of warmth that’s easy to make and perfect for cool fall or winter evenings.
Storage and Reheating:
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chowder over medium heat on the stovetop, stirring occasionally until heated through. If it thickens too much in the fridge, add a splash of broth or cream to reach your desired consistency.
Whether you’re enjoying it as a cozy lunch or a hearty dinner, this Sweet Potato Chowder is the ultimate comfort food that’s both nourishing and delicious!
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Sweet Potato Chowder
- Total Time: 45 minutes
- Yield: 6 1x
Description
This Sweet Potato Chowder is a heartwarming blend of creamy, savory goodness with a hint of autumn spices like sage and nutmeg. The sweetness of the potatoes is balanced perfectly by the crispy pancetta and the subtle bitterness of Tuscan kale. Roasted pepitas provide the ideal crunch for an added texture, making every bite a delightful experience.
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
Heat a large pot over medium-low heat and add the 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.
Keep the pot on medium-low heat and add the butter. Stir in the onion, garlic, salt, pepper, sage, and nutmeg. Cook, stirring occasionally, until the onions soften, about 5 minutes.
Stir in the carrots and sweet potato, tossing everything to combine. Pour in the chicken stock and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 10 minutes. Cover and cook for an additional 10-15 minutes, or until the sweet potatoes are tender.
Stir in the cream or coconut milk and adjust seasoning with additional salt and pepper if needed.
A few minutes before serving, stir in the kale until just wilted. Serve the chowder hot, topped with pancetta and roasted pepitas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 340