Name: Sweet Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

Description

Discover a delicious recipe for Sweet Potato Chowder – a comforting and savory dish perfect for chilly days! Try it now.

Ingredients

Scale

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)

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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 potatoes cubes soften. Stir in the cream/halfhalf/etc. 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. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
Step 5: Serve with the pancetta and pepitas for topping.

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg