This sweet potato chowder is like a warm hug in a bowl—comforting, hearty, and full of flavor.
There are days—especially Mondays—when you need something that feels restorative. This chowder fits the bill: rich, filling, and satisfying enough to be a full meal on its own, though a simple salad or a slice of bread would pair nicely if you want something extra.
Start the pot by crisping pancetta to render its flavorful fat; the pancetta becomes a crunchy topping that contrasts beautifully with the creamy soup. If you prefer a vegetarian version, skip the pancetta and sauté the aromatics in olive oil or another neutral oil—you’ll still get plenty of flavor.
The crunchy toppings make this chowder stand out. I like a combination of crisp pancetta and roasted salted pepitas for texture and a little salty bite on top. Potato-based soups are classic comfort food—whether a loaded baked potato soup or a sweet potato version—and they always benefit from a crunchy element to balance the creaminess.
After the soup simmers and the sweet potatoes are tender, I stir in chopped Tuscan kale. Adding greens to a warm, comforting soup is one of my favorite ways to get extra nutrition without sacrificing flavor. Stir the kale in a few minutes before serving so it keeps a slight bite; it will soften more if you reheat the leftovers.
A splash of cream, half-and-half, or even coconut cream rounds out the chowder and makes it feel richer and more substantial. A little goes a long way—everything becomes silkier and more indulgent without turning overly heavy.
When served, top each bowl with the reserved pancetta and a sprinkle of roasted pepitas for crunch. The contrast between silky soup, tender kale, and crisp topping is what makes this chowder so satisfying.
Sweet Potato Chowder
Sweet Potato Chowder
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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
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Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat renders and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and drain on a paper-towel–lined plate.
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Keep the pot on medium-low and add the butter. Stir in the diced onion, minced garlic, salt, pepper, and ground sage. Add the nutmeg and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots and sweet potato and toss to combine.
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Pour in the chicken stock and bring to a boil. Reduce to a simmer and cook for 10 minutes, then cover and cook another 10 to 15 minutes, or until the sweet potato cubes are tender. Stir in the cream, half-and-half, or coconut cream. Taste and adjust seasoning as needed, remembering the pancetta will be added back on top.
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A few minutes before serving, stir in the chopped Tuscan kale. Serve immediately so the kale retains a bit of texture, or simmer an additional 10 minutes if you prefer it softer.
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Ladle into bowls and top with the reserved pancetta and roasted pepitas for crunch.
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Acceptable to eat for breakfast? I think so.