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
Sweet Potato Chowder
Ingredients
- 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
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.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Acceptable to eat for breakfast? I think.
144 Comments on “Sweet Potato Chowder.”
Yum, this looks incredible and I love the addition of kale in it, especially the tuscan kind!
Pingback: Sweet Potato Chowder - Sweet Potato Chowder Recipe - Kitchenpedia.co
Pingback: Sweet Potato Chowder - Gobo-Mit
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!
Hi! Can’t wait to try this! Do you have any recommendations for cooking it in the slow cooker? Thanks ☺️
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!
Pingback: Sweet Potato Chowder. – specialslice.site
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.
Pingback: Friday! Friday! Friday! Favorites! – 10/18/2019
Pingback: Friday Faves | foodiecrush
Pingback: Freitag Faves | foodiecrush – Rezepte
as much as I love sweet potatoes, I’ve never thought to make a chowder, what a wonderful idea, thank you for this!
Pingback: Currently Crushing On. - How Sweet Eats
Pingback: sweet potato, carrot, kale chowder | Receipts
Pingback: A Sweeter Wednesday - Salt & Baker
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?
Rainbow chard was perfect! Just don’t cook it long or it will mush out!
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!
Do you think this would freeze okay?
Also wondering this, has anyone had success freezing this recipe?
This is awesome! It tastes incredible and is pretty easy to make. I like that there’s not 35 ingredients, simple and delish:) thanks for the recipe!
Pingback: Corn and Bacon Chowder from Never Enough Thyme
This looks so good! I love all the ingredients that go into this, but wouldn’t have ever thought to put them together!
Thanks for sharing! Does it keep long?
Made for dinner tonight, this was super yummy. Thank you!
My husband and I made this for dinner tonight, and it is a KEEPER! We will 1000% make this again! A few notes: we used Yukon gold potatoes (because he hates sweet 🙄) and added corn. and we both thought that while the broth was perfect as is (we used 1/2 and 1/2), a tiny bit of additional salt was needed due to the potatoes. Overall it was filling, hearty, and tasted like it had been simmering all day. The pancetta and pepitas were the perfect last touches!
Pingback: Meals for the Week, Jan 11-17 – Meals We Like
Pingback: 7 Immune-Boosting Soups to Make This Winter – DIY
I made this soup for lunch today and love it! I used coconut milk and earth balance as we are dairy free. Very tasty! This recipe will be going into regular rotation. Thank you!
Pingback: Corned Beef and Cabbage Soup - Recipe Girl
I made this and it was sooo delicious. Loved the textures, especially the crunch of the pepitas. I used a purple sweet potato and the color was glorious.
I just made this for dinner. It is outrageously good! 5+ star!
Pingback: 65 Best Curry, Chili, and Soup Recipes | The Endless Meal®
Really love the flavors! However, I was hoping it would be a bit thicker. I used heavy cream (since this is all we had at the time) and it was pretty soupy. But tasted delish!
Amazing soup! I substituted the pancetta with ham leftover from Easter dinner. Went straight to the onion step, added a little more butter, then added the cubed ham when I covered the pot. Also used spinach instead of kale. My husband said, “ Don’t lose this recipe!” So good! Thanks, Jessica.
Loved this soup! It’s so sweet and nutritious. I used homemade turkey bone broth and half and half. Like that it’s not a thick chowder.
Can’t wait to make it again. Thank you for the fabulous recipe!
Pingback: Sweet Potato Chowder - Sweet Potato Chowder Recipe - Recipes | Recipes
I made this recipe tonight and it was delicious will definitely make again!! Thank you for the great recipe.
This soup is amazing! I added Italian chicken sausage- very good!
Pingback: 25 Recipes that Start with a Can of Coconut Milk – YumYumMenu
This soup is so unique and delicious. I didn’t have any sage and it was still fantastic. I love the flavor that coconut milk gives it. Sweet and savory – my favorite combination. ‘ll definitely make this again.
Pingback: Sweet Potato Chowder – My Blog
This looks delicious, can’t wait to try it! Can you recommend an alternative to cream or cocunut milk? I can’t have the dairy and don’t like coconut. Has anyone tried it with almond milk?
hi! i would try a thicker almond milk or cashew milk – even a barista blend, something creamy, you know? you could also probably try some kite hill cream cheese, though i can’t say for sure that it won’t separate. let me know what you try!! :)
Anyone know about how many calories?
Amazingg amazingg soup
I made this for dinner tonight. I made a few tiny changes. It was phenomenal! Thank you so much for the recipe!
I added a little more sage, seasoned salt, a touch of cayenne pepper, white pepper & a sprinkling of smoked paprika.
It is delicious as a meatless soup, but I think it might also be good with Italian sausage. I don’t know if I will add it or not though, because the broth for this soup was out of this world. The smoked paprika really added a special touch.
I forgot to rate it. I give it 5 stars.
I loved this recipe! I did make a couple of changes:
– Bacon for pancetta
– Put bacon into the soup when I added the potatoes and chicken broth
– Before adding the cream & kale I took out ~ 1/3 of the soup and blended it and then added the cream and blended
– Put everything in a crock pot on warm for ~4 hours before serving (including kale)
– Served with crispy bacon and the pepitas
The blending made the soup really creamy and gave a sort of heavier feeling to it without actually being/feeling heavy. It made it nice and think. Keeping the bacon in the soup while it boiled and then cooked in the crock pot definitely gave it a hearty flavor that I was very much here for. I will absolutely be making this one again!
hi! i want to make this for a dinner i have coming up. there will be 6 adults. i’m guessing i need to double the recipe but i am not a top chef lol. do i double everything?
yes i would double it all! maybe less stock, but i would have it all on hand in case you need it all!
final question! can this be done in the crockpot? thanks for replying so quickly!
it can, but i wouldn’t do the pancetta in the crockpot (unless yours has a saute setting, mine does) – you can either cook it and throw it in right before serving, or cook the bacon, onions and potatoes in a skillet then transfer to the crockpot and go from there! i also wouldn’t add the kale until closer to the end, like maybe 15 minutes before serving!