Sweet Potato Chowder
User Reviews
5
Sweet Potato Chowder
Description
The recipe starts by rendering pancetta to crisp texture and impart rich flavor, which is then set aside. Onions and garlic are gently softened in butter with aromatic spices—salt, pepper, sage, and freshly grated nutmeg—building a fragrant base. Chopped carrots and sweet potatoes are added and simmered in reduced-sodium chicken stock until tender, forming a thick vegetable broth.
After simmering, cream is stirred in to enrich the chowder, lending a smooth and velvety mouthfeel. Tuscan kale is added near serving time to maintain some texture and freshness within the creamy soup. The finished dish is garnished with roasted salted pumpkin seeds, adding a contrasting crunch and nutty flavor.
This chowder offers a well-rounded combination of sweet, savory, and earthy flavors. The pancetta’s saltiness balances the sweetness of the potatoes and carrots, while the spices add warmth. It can be served as a hearty lunch or light dinner, especially comforting in cooler seasons.
Ingredients
- 4 ounces pancetta diced
- 1 tablespoon butter unsalted
- 1 onion diced, sweet
- 3 garlic minced, cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon sage ground
- ¼ teaspoon nutmeg freshly ground
- ½ cup carrot chopped
- 3 cups sweet potato about 1 inch in size, chopped
- 5 cups chicken stock reduced-sodium
- ⅓ cup cream or half and half or coconut cream/milk
- 2 cups chopped tuscan kale
- 3 tablespoons pumpkin seeds for topping, roasted, salted pepitas
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 remove any excess grease.
- 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.
- 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!
- 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.
- Serve with the pancetta and pepitas for topping.
User Reviews
Overall Rating
5
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