Sweet Potato Chowder

There are dishes that you discover purely by accident, but somehow they magically fit into every moment of life seamlessly. Sweet Potato Chowder made its way into my kitchen on one of those evenings when I craved comfort without the hassle. Little did I know it would become a family favorite, the kind of meal that evokes comfort and happiness with every spoonful. Whether you’re juggling a busy weeknight or planning a weekend dinner party, this chowder is your ultimate go-to.

Why You’ll Love This

Quick & Easy: With just a 45-minute total time, it’s perfect for even the busiest schedules.
One-Pot Wonder: Minimal cleanup means more time to relax.
Versatile Ingredients: Most of the components are pantry staples or easy to find.
Kid-Friendly: The creamy and slightly sweet taste is a hit with children.
Comfort in a Bowl: Perfect for chilly nights when you need a warm pick-me-up.

Ingredients

4 ounces pancetta, diced: Offers a savory depth and delightful crispiness.
1 tablespoon unsalted butter: Adds richness to the base of the chowder.
1 sweet onion, diced: Gives sweetness and complexity to the flavor.
3 garlic cloves, minced: Introduces a fragrant and flavorful aroma.
1/2 teaspoon salt: Enhances the taste of all ingredients.
1/2 teaspoon pepper: Adds a bit of heat and balance.
1/4 teaspoon ground sage: A hint of earthiness and warmth, perfect for autumn.
1/4 teaspoon freshly ground nutmeg: For a lightly sweetened, spicy edge.
1/2 cup chopped carrots: A touch of sweetness and color.
3 cups chopped sweet potato, about 1 inch in size: The star of the dish, providing heartiness and creamy texture.
5 cups reduced-sodium chicken stock: The base that brings all the flavors together.
1/3 cup cream, half and half, or coconut cream/milk: Makes the chowder delightfully creamy.
2 cups chopped Tuscan kale: Adds color, nutrition, and a slight bitterness for balance.
3 tablespoons roasted salted pepitas, for topping: Provides a crunchy contrast to the creamy chowder.

Step-by-Step Instructions

Step 1: Start with Pancetta

Heat a large pot over medium-low heat and add the diced pancetta. Cook while 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.

Step 2: Sauté the Aromatics

Keep the pot on medium-low heat and add the butter. Stir in the diced onion, minced garlic, salt, pepper, sage, and nutmeg. Cook, stirring occasionally, until the onions soften, which takes about 5 minutes.

Step 3: Add the Veggies

Stir in the carrots and sweet potato, ensuring everything is well combined. Pour in the chicken stock and bring the mixture to a boil.

Step 4: Simmer to Perfection

Reduce the heat to a simmer and cook for 10 minutes. Cover and continue cooking for an additional 10-15 minutes, or until the sweet potatoes are tender.

Step 5: Creamy Finish

Stir in the cream or coconut milk and adjust seasoning with additional salt and pepper if needed. Just a few minutes before serving, stir in the kale until it’s just wilted. Serve the chowder hot, topped with crispy pancetta and roasted pepitas.

Important Things to Remember

Browning the Pancetta: Don’t rush this step. The crispy pancetta adds a fantastic texture and flavor.
Consistency Matters: Choose the cream or coconut milk based on your desired level of creaminess.
Kale Timing: Add the kale last to keep its vibrant color and flavor.

How to Serve It

Present the chowder in wide soup bowls garnished with crispy pancetta and a sprinkle of pepitas. Pair it with crusty bread for dipping. Serve it as a hearty dinner or a leisurely lunch. A light salad or sparkling apple cider would be an excellent complement.

Making It Your Own

Feel free to swap the pancetta with bacon for a smoky twist or use spinach instead of kale for a milder flavor. For a vegetarian version, substitute pancetta with smoked tofu and chicken stock with vegetable broth. Adding corn or red bell peppers can bring in a splash of color and sweetness.

Keeping and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat while stirring to maintain the creamy texture. Be careful not to boil, as it can affect the creaminess.

What I’ve Figured Out

After several trials, I’ve discovered adding the kale at the very last moment keeps it from overcooking, preserving both its bright color and chewy texture which really enhances the entire chowder experience. It’s these little tweaks that make all the difference.

Frequently Asked Questions

Can I make this dish vegan?

Absolutely! Use vegetable stock, replace the pancetta with smoked tofu, and opt for coconut cream/milk for the creamy component.

Can I prepare this chowder ahead of time?

Yes, you can make it ahead and refrigerate. Just save the kale to add fresh before reheating.

What can I use instead of pancetta?

Swap with bacon for a similar flavor, or use a vegetable like eggplant for a vegan option.

Is this chowder freezer-friendly?

It’s best enjoyed fresh, but you can freeze it. Just note that the texture might change slightly due to the cream.

How do I thicken the chowder?

If you prefer it thicker, mash some of the sweet potatoes in the pot before adding the kale to achieve your desired thickness.