Sweet Potato Chowder

Imagine wrapping your hands around a warm bowl of sweet potato chowder on a crisp autumn evening, breathing in the earthy sweetness of tender potatoes mingling with smoky, crispy pancetta. This sweet potato chowder is the kind of soul-warming meal that feels indulgent yet comes together with simple, wholesome ingredients. The subtle warmth of nutmeg, the heartiness of Tuscan kale, and the satisfying crunch of roasted pepitas make every spoonful genuinely unforgettable. You’ll learn exactly how to build layers of flavor, master the perfect creamy consistency, and customize this recipe to suit your family’s preferences.

Why You’ll Love This Recipe

This sweet potato chowder checks every box for a weeknight dinner or weekend comfort meal. First, it balances bold, savory flavors with natural sweetness, creating a depth that keeps everyone coming back for seconds. The crispy pancetta adds a satisfying salty crunch, while the creamy base feels luxurious without being overly heavy. It comes together in a single pot, meaning fewer dishes and less cleanup after dinner. Whether you choose half and half, heavy cream, or coconut milk for a dairy-free twist, the result is always velvety and rich. The addition of Tuscan kale adds color, texture, and nutrition, making this feel like a genuinely balanced meal. Even picky eaters tend to fall in love with the naturally sweet, warming flavors in this sweet potato soup. Best of all, it stores beautifully, making it perfect for meal prep throughout the week.

Ingredients List for the Sweet Potato Chowder

These simple, wholesome ingredients work together to create a chowder that is layered with flavor, texture, and color. Gather everything before you begin cooking so the process flows smoothly from start to finish.

• 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)

Pro Tips for the Best Sweet Potato Chowder

Render the pancetta low and slow. Cooking the pancetta over medium-low heat rather than blasting it with high heat allows the fat to release gradually, creating a flavorful base for the entire soup. Rushing this step results in unevenly cooked, chewy pieces rather than that irresistible crispy texture you want for topping.

Cut sweet potatoes into uniform pieces. Aim for consistent one-inch cubes so every piece cooks at the same rate. Irregular sizing means some chunks will turn mushy while others remain underdone, which disrupts the chowder’s texture. A sharp chef’s knife and a steady cutting board make this task much easier.

Add kale at the very end. Tuscan kale wilts and softens beautifully when stirred in during the final minutes before serving. Adding it too early causes it to become overly soft and lose its vibrant green color. Stir it in just before plating to preserve its texture, color, and nutritional value for a truly stunning finished bowl of sweet potato chowder.

Instructions

Step 1:
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 remove any excess grease.

Step 2:
Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.

Step 3:
Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potato cubes soften. Stir in the cream, half and half, or your preferred alternative. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!

Step 4:
A few minutes before serving, stir in the kale. Serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it further based on your texture preference.

Step 5:
Serve with the pancetta and pepitas for topping.

Variations to Try With Sweet Potato Chowder

Make it dairy-free. Swap the cream or half and half for full-fat coconut milk or coconut cream. This substitution adds a subtle tropical undertone that actually pairs beautifully with the sweet potato and sage. The texture remains luxuriously creamy without any dairy, making this variation perfect for guests with dietary restrictions.

Go vegetarian. Replace the pancetta with smoky, diced tempeh or smoked paprika-seasoned chickpeas for that salty, savory crunch on top. Swap the chicken stock for a high-quality vegetable broth to keep the soup completely plant-based. The depth of flavor from the onion, garlic, nutmeg, and sage ensures this version is just as satisfying as the original.

Add a spicy kick. For those who enjoy a little heat, stir in a pinch of red pepper flakes or a diced jalapeño along with the onion and garlic in Step 2. This warming heat contrasts beautifully with the natural sweetness of the potato, creating a creamy sweet potato soup with a bold, exciting edge.

Storage and Serving Suggestions

Storing leftovers: Allow the sweet potato chowder to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to four days. For longer storage, freeze it in portioned freezer-safe containers for up to three months. Note that if coconut milk was used, the texture may separate slightly upon thawing but will come back together with gentle stirring during reheating.

Reheating tips: Warm leftovers gently over medium-low heat on the stovetop, adding a small splash of broth or water to loosen the consistency if needed. Avoid boiling it aggressively, as this can break down the sweet potato further.

Serving suggestions: Ladle this chowder into deep bowls and top generously with the reserved crispy pancetta and roasted salted pepitas. A slice of crusty sourdough bread or warm cornbread alongside makes this a truly complete and satisfying meal. A light green salad pairs nicely if you want to balance the richness of the soup.

Frequently Asked Questions

Can I make sweet potato chowder ahead of time?
Absolutely. This chowder actually tastes even better the next day as the flavors continue to meld. Prepare it fully, cool it down, and refrigerate overnight. Add fresh kale when reheating to keep it vibrant and avoid mushy greens in your leftovers.

Can I use regular potatoes instead of sweet potatoes?
Yes, though the flavor profile will shift. Yukon Gold potatoes offer a buttery, creamy texture but lack the natural sweetness that defines this particular chowder. For the most authentic version of this sweet potato chowder, stick with sweet potatoes.

What can I use instead of pancetta?
Diced bacon makes an excellent substitute and is widely available. Turkey bacon works for a lighter option, though it renders less fat and may require an additional drizzle of olive oil to properly sauté the aromatics in Step 2.

Can I blend part of the soup to make it thicker?
Yes. Use an immersion blender to partially blend the soup directly in the pot, or remove about two cups of the mixture, blend it smooth, and stir it back in. This thickens the broth beautifully without adding extra cream or flour.

Is this recipe gluten-free?
All the listed ingredients are naturally gluten-free. However, always double-check your chicken stock label, as some brands include additives that contain gluten. Using a certified gluten-free broth ensures this sweet potato chowder remains safe for anyone avoiding gluten entirely.

Print