Print

Cozy Sweet Potato Chowder with Crispy Pancetta & Kale

search Recipe
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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Keywords: sweet potato chowder, soup recipe, pancetta, kale soup, comforting dinner, easy chowder, fall recipes, weeknight meal

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