If you find yourself on a constant search for the ultimate comfort food, stop right here because this Sweet Potato Chowder is exactly what your soul needs. It’s creamy, hearty, and bursting with vibrant flavors that combine the natural sweetness of sweet potatoes, the smoky crispiness of pancetta, and the freshness of kale, all topped with a satisfying crunch from roasted pepitas. This chowder isn’t just a soup—it’s a warm, cozy hug in a bowl that will make your weeknight dinners something to look forward to.

Ingredients You’ll Need

Don’t be fooled—this recipe uses simple, everyday ingredients, but each one plays an essential role in creating a chowder that’s rich in flavor, texture, and color. From the savory pancetta that adds a crispy punch to the silky cream that boosts richness, these ingredients work together harmoniously.

4 ounces pancetta, diced: Provides a salty, crispy texture that tops the soup beautifully.
1 tablespoon unsalted butter: Adds richness and helps soften the aromatics.
1 sweet onion, diced: Builds a flavorful base with its natural sweetness.
3 garlic cloves, minced: Adds a fragrant lift and depth to the chowder.
½ teaspoon salt: Enhances all the natural flavors.
½ teaspoon pepper: Adds just the right amount of kick.
¼ teaspoon ground sage: Brings an earthy warmth that complements the sweetness.
¼ teaspoon freshly ground nutmeg: Injects a subtle hint of spice and nutty flavor.
½ cup chopped carrots: Adds a slight sweetness and vibrant color.
3 cups chopped sweet potato, about 1 inch pieces: The star ingredient offering creamy body and sweetness.
5 cups reduced-sodium chicken stock: Serves as a savory broth base to tie it all together.
⅓ cup cream, half and half, or coconut cream/milk: Brings luscious creaminess to the chowder.
2 cups chopped Tuscan kale: Adds color, nutrients, and a gentle earthy bite.
3 tablespoons roasted salted pepitas, for topping: Provides a toasty, crunchy finishing touch.

How to Make search

Step 1: Crisp the Pancetta

Begin your search for the perfect chowder flavor by heating a large pot over medium-low heat. Add diced pancetta and cook until it turns crisp and golden, releasing its full-bodied fat and flavor. Once crispy, scoop it out onto a paper towel to drain excess grease—this crispy goodness will be your topping later, adding exhilarating texture.

Step 2: Build Your Flavor Base

Keep your pot warm on medium-low and add the butter. Toss in diced onions, minced garlic, salt, pepper, and ground sage, stirring gently. Sprinkle in the freshly ground nutmeg for an aromatic twist. Let these ingredients soften and release their natural sweetness and fragrance, setting the stage for your sweet potato and carrots.

Step 3: Combine the Vegetables and Simmer

Next, stir in the chopped carrots and sweet potatoes, coating them in the fragrant mixture. Pour in the reduced-sodium chicken stock and bring everything to a boil. Then reduce the heat to a simmer, cover, and let it cook for 20 to 25 minutes until the sweet potato cubes become tender and begin to break down, turning your broth into a luxurious, comforting base.

Step 4: Add Cream and Greens

Slowly stir in your choice of cream, half and half, or coconut milk for richness. Give it a taste and adjust seasoning if needed, keeping in mind you will reintroduce the salty pancetta on top. Just before serving, fold in the chopped Tuscan kale to add vibrant color and a fresh, leafy texture that completes the harmony of flavors in this chowder.

Step 5: Serve with Crunchy Toppings

Ladle your chowder into bowls and generously sprinkle the crispy pancetta and roasted salted pepitas on top. This combination delivers the perfect contrast between creamy, tender chowder and crunchy, flavorful bites—the ultimate search for balance in every spoonful.

How to Serve search

Garnishes

The magic doesn’t end with just pancetta and pepitas. A quick glance on your search for the perfect garnish might introduce you to a sprinkle of chopped chives or a drizzle of good olive oil for a subtle brightness that elevates the chowder’s earthy tones.

Side Dishes

This chowder is hearty, but pairing it with a rustic crusty bread or a light mixed greens salad can round out your meal beautifully. The bread is perfect for dunking, and the salad adds refreshing balance to the richness.

Creative Ways to Present

Want to impress guests or jazz up your family dinner? Serve the chowder in hollowed-out mini pumpkins or sweet potatoes for a whimsical touch. You might also consider blending half of the chowder to create a creamier base while leaving the rest chunky. The search for fun presentation ideas never ends!

Make Ahead and Storage

Storing Leftovers

Let your soup cool completely before transferring it to an airtight container. Stored in the refrigerator, it will maintain its flavor and freshness for up to 3 days. The kale may absorb some soup and soften, but the taste stays just as delicious.

Freezing

This chowder freezes well, so if you want to prepare in advance, simply cool the soup thoroughly and freeze in portions. When ready to enjoy, thaw overnight in the fridge for best results. Keep in mind that kale may lose some texture after freezing, but the flavors stay intact.

Reheating

Reheat gently in a pot over low heat, stirring occasionally. If the soup is too thick, add a little extra cream or stock to loosen it up. Remember to add the pancetta and pepitas topping fresh after reheating to keep that wonderful crunch.

FAQs

Can I make this recipe vegetarian?

Absolutely! You can skip the pancetta and start by sautéing the onions and garlic in butter or olive oil. Use vegetable stock instead of chicken stock for a fully vegetarian chowder that still bursts with flavor.

What can I substitute for Tuscan kale?

If you don’t have Tuscan kale, you can use curly kale, spinach, or even Swiss chard. Just keep in mind that the cooking time might vary slightly depending on the leafy green’s tenderness.

Is it possible to make this chowder dairy-free?

Yes, swap the cream for coconut milk or coconut cream to keep the chowder dairy-free and creamy. This variation also adds a subtle tropical note that complements the sweet potatoes beautifully.

How spicy is this chowder?

This chowder leans on savory and warmth rather than heat, with a hint of spice from nutmeg and pepper. You can add a pinch of cayenne pepper or a dash of hot sauce if you want to ramp up the heat for your personal taste.

Can I use canned or frozen sweet potatoes?

Fresh sweet potatoes work best for texture and flavor, but in a pinch, frozen can work too. Just be mindful of cooking times and texture, as canned sweet potatoes might be too soft already for this recipe.

Final Thoughts

So there you have it—a delightful Sweet Potato Chowder that’s just waiting to make its way into your recipe rotation. Whether you’re on a search for cozy weeknight dinners or a comforting bowl to brighten up a chilly day, this chowder delivers all the warmth and flavor you could want. Dive in, top with those crispy pancetta and pepitas, and savor every spoonful of this soul-satisfying bowl of goodness.

Cozy Sweet Potato Chowder with Crispy Pancetta & Kale

Print Recipe

★★★★★

4.8 from 27 reviews

This Sweet Potato Chowder is a comforting, hearty soup perfect for chilly evenings. Made with tender sweet potatoes, savory pancetta, nutrient-rich Tuscan kale, and topped with crunchy roasted pepitas, it offers a delicious blend of textures and flavors. The addition of cream or coconut milk gives it a luscious, rich finish, making it an inviting hug in a bowl for any weeknight meal.

Author: Lena
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Soup
Method: Sautéing, Simmering
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Meat & Fat

4 ounces pancetta, diced
1 tablespoon unsalted butter

Vegetables & Aromatics

1 sweet onion, diced
3 garlic cloves, minced
½ cup chopped carrots
3 cups chopped sweet potato, about 1 inch in size
2 cups chopped Tuscan kale

Spices & Seasonings

½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground sage
¼ teaspoon freshly ground nutmeg

Liquids & Dairy

5 cups reduced-sodium chicken stock
⅓ cup cream, half and half, or coconut cream/milk

Toppings

3 tablespoons roasted salted pepitas

Instructions

Cook the Pancetta: Heat a large pot over medium-low heat and add the diced 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 drain excess grease.
Sauté Aromatics: Keep the pot over medium-low heat and add the butter. Stir in the diced onion, minced garlic, salt, pepper, and ground sage. Add the freshly ground nutmeg. Cook, stirring occasionally, until the onions soften, about 5 minutes. Then add the chopped carrots and sweet potato, tossing everything together to combine.
Add Broth and Simmer: Pour in the reduced-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 10 minutes. Cover the pot and continue to cook for an additional 10 to 15 minutes, or until the sweet potato cubes are tender and soft.
Finish the Soup: Stir in your choice of cream, half-and-half, or coconut cream/milk to add richness and body to the chowder. Taste and adjust seasoning with additional salt or pepper if necessary, keeping in mind that the pancetta and pepitas add saltiness.
Add the Kale: A few minutes before serving, stir in the chopped Tuscan kale. You can serve the soup immediately to retain a slight crunch to the kale, or simmer for another 10 minutes to soften it further.
Serve and Garnish: Ladle the chowder into bowls and top with the reserved crispy pancetta and roasted salted pepitas for a satisfying crunch and added flavor.

Notes

For a vegetarian version, omit the pancetta and start by sautéing onions and garlic in olive oil instead.
You can substitute the cream with coconut milk for a dairy-free option, adding a subtle coconut flavor.
To enhance texture, blending a portion of the soup creates a creamy bisque-like consistency.
Leftovers keep well refrigerated for up to 3 days; kale will soften further but remains tasty.
Adding other vegetables like mushrooms or a bay leaf during cooking can deepen flavor.
Consider pairing with crusty bread or a simple salad for a complete meal.