Name: Sweet Potato Chowder
Total time: 45 min
Ingredients: 4 ounces pancetta, diced; 1 tablespoon unsalted butter; 1 sweet onion, diced; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon ground sage; 1/4 teaspoon freshly ground nutmeg; 1/2 cup chopped carrots; 3 cups chopped sweet potato, about 1 inch in size; 5 cups reduced-sodium chicken stock; 1/3 cup cream, half and half, or coconut cream/milk; 2 cups chopped Tuscan kale; 3 tablespoons roasted salted pepitas, for topping

Description

Sweet Potato Chowder: A Cozy Heartwarming Dish

Ingredients

Scale

4 ounces pancetta, diced
1 tablespoon unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground sage
1/4 teaspoon freshly ground nutmeg
1/2 cup chopped carrots
3 cups chopped sweet potato, about 1 inch in size
5 cups reduced-sodium chicken stock
1/3 cup cream, half and half, or coconut cream/milk
2 cups chopped Tuscan kale
3 tablespoons roasted salted pepitas, for topping

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Instructions

Start with Pancetta: Heat a large pot over medium-low heat and add the diced pancetta. Cook until crisp, about 6 to 8 minutes. Remove and drain on a paper towel.
Sauté the Aromatics: Add butter to the pot and stir in onion, garlic, salt, pepper, sage, and nutmeg. Cook until onions soften, about 5 minutes.
Add the Veggies: Stir in carrots and sweet potato. Pour in chicken stock and bring to a boil.
Simmer to Perfection: Reduce heat to a simmer and cook for 10 minutes. Cover and continue cooking until sweet potatoes are tender.
Creamy Finish: Stir in cream or coconut milk. Adjust seasoning. Just before serving, stir in kale until wilted. Serve hot, topped with crispy pancetta and roasted pepitas.