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Savory Sweet Potato Chowder

Savory Sweet Potato Chowder

A comforting bowl of Savory Sweet Potato Chowder, perfect for chilly evenings, combining vibrant flavors and nutritious ingredients.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Cozy Dinners
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 oz Pancetta adds a savory, salty crunch to the chowder.
  • 2 Tbsp Unsalted Butter enhances richness and depth of flavor.
  • 1 medium Sweet Onion provides a sweet, aromatic base for the chowder.
  • 2 cloves Garlic infuses the dish with warmth and fragrance.
  • 1 tsp Salt enhances all the delicious flavors.
  • 1/2 tsp Pepper adds a touch of heat to balance the sweetness.
  • 1 tsp Ground Sage lends a warm, earthy flavor that complements sweet potatoes.
  • 1/4 tsp Ground Nutmeg adds a subtle warmth that elevates the entire dish.
For the Veggies
  • 2 medium Chopped Carrots contribute a natural sweetness and color to the chowder.
  • 2 cups Chopped Sweet Potato the star of the dish, providing creaminess and nutrition.
  • 4 cups Reduced-Sodium Chicken Stock keeps it flavorful while controlling sodium levels.
  • 2 cups Chopped Tuscan Kale adds texture and a nutrient boost to the chowder.
For the Creaminess
  • 1 cup Cream, Half and Half, or Coconut Cream/Milk adds a luscious creaminess; choose based on your preference or dietary restrictions.
For the Topping
  • 1/4 cup Roasted Salted Pepitas provide a crunchy topping that contrasts beautifully with the creamy chowder.

Equipment

  • large pot

Method
 

How to Make Savory Sweet Potato Chowder
  1. In a large pot, add the pancetta over medium heat. Fry until crispy, stirring occasionally, then remove and set aside on paper towels to drain any excess fat.
  2. In the same pot, melt the unsalted butter. Add the chopped sweet onion and minced garlic; cook for about 5 minutes until the onion is softened and translucent.
  3. Stir in the salt, pepper, ground sage, and nutmeg. Cook for an additional minute to let the spices bloom.
  4. Add the chopped carrots and sweet potato to the pot. Sauté for around 5 minutes, stirring occasionally until they start to soften.
  5. Pour in the reduced-sodium chicken stock, bringing the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
  6. Stir in the chopped Tuscan kale and cream of your choice. Cook for an additional 5 minutes on low heat.
  7. Ladle the chowder into bowls and top with the crispy pancetta and a sprinkle of roasted salted pepitas.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 24gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 8000IUVitamin C: 30mgCalcium: 90mgIron: 2mg

Notes

For the best flavor, reheat gently to maintain creaminess and avoid curdling.

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