Sweet Potato Chowder.
This sweet potato chowder is a huge hug in a bowl for you!
Because… Monday. Yes yes. We all need a hug today.
Just LOOK AT THIS BOWL. I want to devour every last bite.
This soup is super comforting and hearty. It’s so warming and flavorful, it’s ridiculous! It’s a soup that can easily be a meal, no salad or bread needed. Of course those are welcome additions and if you feel like pairing with some beer bread or a house salad, I don’t blame you.
The whole pot starts off with some pancetta that we crisp up, then reserve for topping later. If you don’t eat meat, you can easily skip this part and use olive oil (or your oil of choice) to start everything off. The pancetta adds a lot of flavor and the crunch that I need on top.
The crunchy bits are what make it SO good. I’m never one to turn down a potato soup. I have a classic loaded potato soup recipe, as well as a loaded sweet potato soup too!
While they are both major comfort food, I always find that they need some texture on top.
Or should I say… that I need some texture on top.
Of course I do.
High maintenance for life!
My favorite way to add texture on top is the pancetta and a sprinkling of roasted, salted pepitas. So crunchy! So tasty! And so satisfying.
p.s.I actually loathe the word “tasty” but sometimes no other one will do. It’s a vibe.
After the soup simmers for a while, we’re going to toss in some tuscan kale too. I LOVE THIS. Getting in some greens, but in a warm bowl of comfort food, you know? I like to stir the greens in a few minutes before eating, because the kale holds a little crunch. It will soften by the next day for leftovers but it’s still super good.
Finally I stir in some milk or cream or even coconut cream. A little goes a long way and it makes the soup richer, more satisfying and overall more comforting. It’s not as brothy or thin and makes it FEEL like a heartier dish.
I mean, YUM. There is nothing like a giant pot of love to start the week off right.
Sweet Potato Chowder
- 4 ounces pancetta, diced
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground sage
- ¼ teaspoon freshly ground nutmeg
- ½ cup chopped carrots
- 3 cups chopped sweet potato, about 1 inch in size
- 5 cups reduced-sodium chicken stock
- ⅓ cup cream, half and half or coconut cream/milk
- 2 cups chopped tuscan kale
- 3 tablespoons roasted salted pepitas, for topping
- 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.
Did you make this recipe?
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I appreciate you so much!
Acceptable to eat for breakfast? I think.
Yum, this looks incredible and I love the addition of kale in it, especially the tuscan kind!
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Oh this looks amazing! Working from home I’m big on soups for my lunch from October right through to about February, so I’ve got this bookmarked – eating a bowl of (smooth) sweet potato soup right now, but this one looks better!
this sounds amazing! absolutely in love with the thought of using sweet potatoes in chowder!
Going to have to give this a try!
Looks really tasty and thank you for sharing such delicious recipe.
Made this last night – pretty good. I left out the pancetta, so had to amp up the salt a bit. Used full fat coconut milk as the thickener. Thanks Jessica!
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Absolutely amazing! wonderful and it’s good for health.
Made this tonight and it’s really good! Has those perfect hints of fall flavor, without being super heavy and pasta filled, like so many other fall dishes out there. Really healthy too, but so healthy that it feels more like a soup and less like a chowder due to the lack of richness.
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as much as I love sweet potatoes, I’ve never thought to make a chowder, what a wonderful idea, thank you for this!
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Just made this. I love it! I subbed bacon for pancetta, 1 cup of white potatoes and 2 cups sweet (I didn’t have enough sweet potatoes) and 1 can of light coconut milk w 4 cups chicken stock for the liquid. No cream. My two year-old likes it too. It’s really delicious!
I loved this recipe!! My husband loved it too! It is hearty and flavorful. Perfect for these cold autumn evenings or a snowy day.
I’m going to make this for friends tomorrow, but I cannot eat kale. Can I sub spinach?
This was fantastic, thank you!! Made it tonight, the whole family loved it. Definitely a keeper. Somehow these flavors just blend together beautifully. Served with buttermilk cornbread. I get the hug in a bowl concept, it really is. Very nourishing!