When the weather calls for a bowl of something warm and hearty, this Sweet Potato Chowder is the perfect solution. Infused with savory pancetta, earthy sweet potatoes, and the rich flavors of garlic, sage, and nutmeg, this creamy chowder is a comforting and nourishing meal. It’s a delightful blend of textures and flavors, with a touch of Tuscan kale for a healthy green boost and a garnish of crunchy roasted pepitas for that satisfying finish. Whether for a cozy family dinner or a quick, nutritious lunch, this chowder delivers on taste and heartiness.
Ingredients:
For the Chowder:
- 4 ounces pancetta, diced
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground sage
- ¼ teaspoon freshly ground nutmeg
- ½ cup chopped carrots
- 3 cups sweet potato, chopped into 1-inch cubes
- 5 cups reduced-sodium chicken stock
- ⅓ cup cream, half-and-half, or coconut cream/milk (for dairy-free option)
- 2 cups chopped Tuscan kale
For Topping:
- 3 tablespoons roasted salted pepitas (pumpkin seeds)
Instructions:
- Cook the Pancetta: In a large pot or Dutch oven, cook the diced pancetta over medium heat until it’s crispy and browned, about 5-7 minutes. Remove the pancetta from the pot with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave about 1 tablespoon of pancetta fat in the pot for added flavor.
- Sauté the Vegetables: Add the unsalted butter to the pot with the pancetta fat. Once melted, add the diced sweet onion, and cook until it turns translucent, about 4-5 minutes. Stir in the minced garlic, salt, pepper, sage, and nutmeg, allowing the spices and garlic to cook for about 1-2 minutes until fragrant.
- Add Carrots and Sweet Potatoes: Toss in the chopped carrots and sweet potatoes, stirring them into the onion mixture. Cook for 3-4 minutes, letting the vegetables slightly soften and absorb the flavors from the aromatics and pancetta fat.
- Pour in the Stock: Add the reduced-sodium chicken stock to the pot, ensuring that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 15-20 minutes, or until the sweet potatoes and carrots are tender and can be pierced easily with a fork.
- Blend for Creaminess: Once the vegetables are tender, use an immersion blender to partially blend the soup, creating a creamy texture while still leaving some chunks for heartiness. If you prefer a smoother soup, you can blend the entire mixture, but leaving some pieces intact adds a nice contrast in texture.
- Add Cream and Kale: Stir in the cream, half-and-half, or coconut cream/milk (for a dairy-free option), and then add the chopped Tuscan kale. Let the kale cook for an additional 5-7 minutes, until it’s wilted and tender but still vibrant.
- Serve and Garnish: Ladle the chowder into bowls and sprinkle each serving with crispy pancetta and roasted salted pepitas for added crunch and flavor. You can also drizzle a little extra cream on top for an extra touch of richness if desired.
Conclusion:
This Sweet Potato Chowder offers a perfect balance of creamy richness, savory pancetta, and nutritious vegetables, creating a comforting bowl of warmth. The combination of sweet potatoes, kale, and aromatic spices like sage and nutmeg provides a depth of flavor that’s both cozy and satisfying. The pancetta adds a delightful saltiness, while the roasted pepitas give the dish an unexpected crunchy finish. Whether you’re enjoying it on a chilly evening or looking for a filling lunch, this chowder will quickly become a favorite in your home.