Warm up your senses with a bowl of Creamy Sweet Potato Chowder—a hearty and comforting soup that’s perfect for chilly days and cozy evenings. This chowder features tender sweet potatoes, savory pancetta, aromatic onions, and a medley of fragrant spices, all simmered to perfection in a rich and creamy broth. Finished with vibrant tuscan kale and crunchy roasted pepitas, this nourishing soup is a feast for both the eyes and the palate. Get ready to indulge in the delicious flavors of fall with this irresistible Sweet Potato Chowder recipe!
Ingredients:
- 4 ounces pancetta, diced
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon freshly ground nutmeg
- 1/2 cup chopped carrots
- 3 cups chopped sweet potato, about 1 inch in size
- 5 cups reduced-sodium chicken stock
- 1/3 cup cream, half and half, or coconut cream/milk
- 2 cups chopped tuscan kale
- 3 tablespoons roasted salted pepitas (pumpkin seeds)
Instructions:
- In a large pot or Dutch oven, cook the diced pancetta over medium heat until crispy and golden brown, stirring occasionally. Once cooked, transfer the crispy pancetta to a paper towel-lined plate to drain excess oil. Set aside.
- In the same pot, melt the unsalted butter over medium heat. Add the diced sweet onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Season the onion and garlic mixture with salt, pepper, ground sage, and freshly ground nutmeg. Stir to combine, allowing the spices to become aromatic, about 1-2 minutes.
- Add the chopped carrots and sweet potatoes to the pot, stirring to coat them in the seasoned onion mixture. Cook for an additional 5 minutes, allowing the vegetables to slightly soften.
- Pour in the reduced-sodium chicken stock, stirring to combine. Bring the chowder to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are fork-tender.
- Once the sweet potatoes are cooked through, use an immersion blender to partially blend the soup until smooth, leaving some chunks of vegetables for texture. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
- Stir in the cream (half and half or coconut cream/milk) until incorporated, adding richness and creaminess to the chowder.
- Add the chopped tuscan kale to the pot, stirring gently to wilt the kale into the soup. Let the chowder simmer for an additional 5 minutes to allow the flavors to meld together.
- Taste the chowder and adjust the seasoning as needed, adding more salt and pepper if desired.
- Ladle the creamy Sweet Potato Chowder into serving bowls. Garnish each bowl with a sprinkle of crispy pancetta and roasted salted pepitas.
- Serve the chowder hot, accompanied by crusty bread or your favorite crackers, and enjoy the comforting and nourishing flavors of this delightful soup!
Conclusion: With its velvety texture, aromatic spices, and hearty vegetables, Creamy Sweet Potato Chowder is the ultimate comfort food for any occasion. Whether enjoyed as a satisfying meal on its own or served as a starter at a dinner party, this chowder is sure to warm both body and soul with its rich and flavorful broth. So, gather your ingredients and prepare to savor the cozy comforts of fall with each spoonful of this delicious Sweet Potato Chowder!