Sweet Potato Chowder with Pancetta and Pepitas Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
