Description
Sweet Potato Chowder
This comforting Sweet Potato Chowder is like a warm hug on a chilly evening. Packed with hearty sweet potatoes, crisp pancetta, and crunchy pepitas, this chowder is a wholesome, filling meal perfect for weeknight dinners. Plus, the addition of fresh Tuscan kale brings a delightful twist of green goodness. Whether served with some crusty bread or enjoyed on its own, this chowder will leave you feeling satisfied and cozy!
4 oz pancetta, diced
1 tbsp unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
½ tsp salt
½ tsp pepper
¼ tsp ground sage
¼ tsp nutmeg
½ cup chopped carrots
3 cups sweet potatoes, chopped (1 inch)
5 cups reduced-sodium chicken stock
⅓ cup cream or coconut cream
2 cups Tuscan kale, chopped
3 tbsp roasted salted pepitas
Directions:
1. Cook pancetta until crisp, set aside. Add butter, sauté onion, garlic, salt, pepper, sage, and nutmeg.
2. Add carrots, sweet potatoes, and chicken stock. Simmer until potatoes soften.
3. Stir in cream and kale, cook until greens are tender.
4. Serve with pancetta and pepitas on top.
Prep Time: 10 mins
Kcal: 320 per serving
Step-by-Step Guide
1. In a large pot or Dutch oven over medium heat, cook the diced pancetta until crisp, about 5-7 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pot.
2. Add the butter to the pot. Once melted, add the diced sweet onion and sauté for 4-5 minutes until translucent. Add the minced garlic, salt, pepper, sage, and nutmeg, cooking for another minute until fragrant.
3. Stir in the chopped carrots and sweet potatoes, coating them in the seasoned fat. Pour in the chicken stock, ensuring the vegetables are submerged. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
4. Using a potato masher or the back of a wooden spoon, gently mash some of the potatoes against the side of the pot to thicken the chowder base slightly.
5. Reduce heat to low. Stir in the cream and chopped kale. Simmer uncovered for 5-7 minutes, just until the kale is wilted and tender. Taste and adjust seasoning if needed.
Serving Suggestions
Ladle the hot chowder into bowls. Top each serving with the reserved crispy pancetta and a sprinkle of roasted pepitas. For a complete meal, serve with a slice of crusty sourdough bread or a warm, buttery biscuit for dipping. A simple side salad with a bright vinaigrette can balance the chowder’s richness perfectly.
How-to Summary
This chowder is built in one pot for easy cleanup. Start by crisping pancetta for a flavorful base and garnish. Sauté aromatics and spices to build depth. Simmer sweet potatoes and carrots in stock until tender, then thicken slightly by mashing a portion. Finish by stirring in cream and kale for richness and color. Garnish with the pancetta and pepitas for contrasting texture.
Frequently Asked Questions
Can I make this chowder vegetarian? Absolutely. Omit the pancetta and use olive oil to sauté the vegetables. Substitute the chicken stock with vegetable broth and use coconut cream for a fully plant-based version.
How can I store and reheat leftovers? Store cooled chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much.
What can I use instead of Tuscan kale? Curly kale, spinach, or Swiss chard are excellent substitutes. For spinach, add it in the last 1-2 minutes of cooking as it wilts very quickly.
Can I freeze this sweet potato chowder? It’s not recommended to freeze versions with cream, as dairy can separate upon thawing. For freezer meals, omit the cream and add it fresh when reheating.
My chowder is too thin. How can I thicken it? Create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering chowder and cook for 2-3 minutes until thickened.
Common Mistakes to Avoid
- Overcooking the kale, which turns it mushy and dull green. Add it last and cook just until wilted.
- Boiling the soup after adding the cream, which can cause it to curdle. Always stir in cream on low heat.
- Cutting the sweet potatoes too large, leading to uneven cooking. Aim for uniform 1-inch pieces.
- Forgetting to season in layers. Taste and adjust seasoning after adding the stock and again after adding the cream.
Conclusion
This Sweet Potato Chowder masterfully combines sweet, savory, and smoky flavors with a wonderful variety of textures. It’s a versatile recipe that welcomes substitutions, making it a reliable staple for any cook. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality, comforting meal that is both nourishing and deeply satisfying. Enjoy the process and the delicious, cozy results.