Sweet Potato Chowder with Pancetta and Pepitas Recipe

Introduction

This Sweet Potato Chowder is a warm and comforting dish perfect for cozy evenings. It combines tender sweet potatoes, savory pancetta, and hearty kale in a creamy broth for a delicious and satisfying meal.

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

1. Step 1: 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 drain excess grease.
2. Step 2: Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper, and sage. Add the fresh nutmeg and cook, stirring occasionally, until the onions soften, about 5 minutes. Then stir in the carrots and sweet potato, tossing to combine.
3. Step 3: Pour in the chicken stock and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes are tender. Stir in the cream or chosen alternative and taste, adjusting salt or pepper as needed.
4. Step 4: A few minutes before serving, stir in the chopped kale. Serve immediately for a firmer texture, or simmer for another 10 minutes to soften the greens further.
5. Step 5: Ladle the chowder into bowls and top with the crispy pancetta and roasted pepitas for added crunch and flavor.

Tips & Variations

• For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken stock. Toast extra pepitas for a nutty topping.
• Swap sweet potatoes for butternut squash or add other root vegetables like parsnips for different flavors.
• Use coconut cream for a dairy-free, subtly tropical note that pairs well with the spices.
• To deepen flavor, sauté the onions and garlic until golden before adding the vegetables.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can add a splash of broth or cream if the soup thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, the flavors actually develop nicely if made a day in advance. Just store it in the refrigerator and reheat before serving. Add the kale and toppings fresh to maintain their texture.

What can I use instead of pancetta?

You can substitute bacon or smoked ham for pancetta. For a vegetarian alternative, skip the meat and increase the amount of pepitas or add sautéed mushrooms for a similar savory note.

Sweet Potato Chowder with Pancetta and Pepitas Recipe

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4.4 from 136 reviews

This Sweet Potato Chowder is a comforting and hearty soup featuring tender sweet potatoes, savory pancetta, and nutrient-rich kale. Enhanced with warm spices like sage and nutmeg, and topped with crunchy roasted pepitas, this chowder offers a perfect balance of creamy texture and savory flavors, ideal for a cozy meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 4 ounces pancetta, diced

Vegetables and Aromatics

• 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 cubes)
• 2 cups chopped tuscan kale

Liquids and Cream

• 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, for about 6 to 8 minutes until the fat has rendered out and the pancetta is crisp. Use a slotted spoon to remove the pancetta, then place it on a paper towel lined plate to drain excess grease.
2. Sauté 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 ground nutmeg and cook, stirring occasionally, until the onion is softened, about 5 minutes. Then add the chopped carrots and sweet potato, stirring well to combine all ingredients.
3. Simmer the Soup: Pour in the reduced-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook uncovered for 10 minutes. Cover the pot and continue cooking for another 10 to 15 minutes, until the sweet potato cubes are tender when pierced with a fork.
4. Add Cream and Season: Stir in the cream, half and half, or coconut cream/milk depending on your preference. Taste the soup and adjust the seasoning with additional salt or pepper if needed, keeping in mind the salty pancetta topping will add more saltiness.
5. Incorporate Kale: A few minutes before serving, stir in the chopped tuscan kale. You can serve the soup immediately once the kale is slightly wilted or let it simmer for another 10 minutes to soften the greens further.
6. Serve with Toppings: Ladle the chowder into bowls and garnish each serving with the reserved crispy pancetta and roasted salted pepitas for a delightful crunch and added flavor.

Notes

• You can substitute pancetta with bacon if pancetta is unavailable.
• For a dairy-free version, use coconut cream or coconut milk in place of cream or half and half.
• Adjust the thickness of the chowder by adding more or less chicken stock according to your preference.
• To make it vegetarian, replace chicken stock with vegetable stock and omit pancetta or use vegetarian bacon alternatives.
• Roasted pepitas add a nice textural contrast but can be omitted or replaced with toasted nuts or seeds.

Keywords: Sweet Potato Chowder, Pancetta Soup, Creamy Sweet Potato Soup, Kale Soup, Comfort Food, Fall Soup, Homemade Chowder