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