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Cozy Sweet Potato Chowder with Crispy Pancetta & Kale

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★★★★★

4.8 from 14 reviews

This Sweet Potato Chowder is a comforting and hearty soup perfect for a cozy weeknight meal. It features tender sweet potatoes, crisp pancetta, savory onions, garlic, and nutritious Tuscan kale, finished with cream for richness and topped with crunchy roasted salted pepitas for texture. A warm hug in a bowl packed with flavor and nutrition.

Ingredients

Scale

Protein and Fat

  • 4 ounces pancetta, diced
  • 1 tablespoon unsalted butter
  • ⅓ cup cream, half and half, or coconut cream/milk

Vegetables and Aromatics

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

Seasonings and Broth

  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground sage
  • ¼ teaspoon freshly ground nutmeg
  • 5 cups reduced-sodium chicken stock

Toppings

  • 3 tablespoons roasted salted pepitas

Instructions

  1. Render Pancetta: Heat a large pot over medium-low heat. Add the diced pancetta and cook, stirring occasionally, until the fat is rendered and the pancetta becomes crisp, approximately 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
  2. Sauté Vegetables and Aromatics: Keep the pot on medium-low heat and add the butter. Stir in the diced onion, minced garlic, salt, pepper, and ground sage. Add freshly grated nutmeg and cook, stirring occasionally, until the onions soften, about 5 minutes. Add chopped carrots and sweet potato cubes and toss to combine all ingredients evenly.
  3. Simmer the Soup: Pour in the reduced-sodium chicken stock and bring the mixture to a boil. Lower the heat to a simmer and cook for 10 minutes. Cover the pot and continue to simmer for another 10 to 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
  4. Add Cream and Adjust Seasonings: Stir in the cream, half and half, or coconut cream/milk. Taste and add additional salt or pepper if needed, remembering that the crispy pancetta topping will add more saltiness.
  5. Incorporate Kale: A few minutes before serving, stir in the chopped Tuscan kale. Serve the soup immediately while the kale retains slight crunch, or simmer for up to 10 more minutes for softer greens as per preference.
  6. Serve with Toppings: Ladle the chowder into bowls and top with the reserved crispy pancetta and roasted salted pepitas for a delightful crunch and added flavor.

Notes

  • If you prefer a vegetarian version, omit the pancetta and use olive oil instead to sauté the vegetables.
  • Substitute coconut cream or coconut milk to make this recipe dairy-free and add a subtle tropical flavor.
  • For a smoother texture, blend the soup partially or fully before adding the kale.
  • Leftovers keep well refrigerated; kale will soften more the next day but the flavor improves.
  • Feel free to add extra protein such as cooked chicken or beans for a more filling meal.
  • To save time, this soup can be prepared in an Instant Pot by sautéing ingredients and then pressure cooking for 10 minutes.
  • Toast the pepitas yourself for maximum crunch and freshness if you have time.

Nutrition

Keywords: Sweet potato chowder, comforting soup, pancetta, kale soup, fall recipes, easy weeknight meal, creamy soup, healthy chowder

Find it online: https://cheflenacooks.com/search-recipe-2/