If you’re craving a soup that feels like a warm hug, this sweet potato chowder delivers exactly that. With tender sweet potatoes, smoky pancetta, and a silky cream-based broth, this recipe strikes the perfect balance between cozy and flavorful. It’s easy to make in one pot and works beautifully as a comforting dinner or a hearty lunch. Whether you’re searching for soups with sweet potatoes or a creamy chowder to add to your fall rotation, this recipe is a must-try.
Ingredients
| Ingredient | Amount |
|---|---|
| Pancetta, diced | 4 oz |
| Unsalted butter | 1 tablespoon |
| Sweet onion, diced | 1 |
| Garlic cloves, minced | 3 |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Ground sage | ¼ teaspoon |
| Freshly ground nutmeg | ¼ teaspoon |
| Carrots, chopped | ½ cup |
| Sweet potatoes, peeled and cubed | 3 cups |
| Reduced-sodium chicken stock | 5 cups |
| Cream, half-and-half, or coconut cream | ⅓ cup |
| Tuscan kale, chopped | 2 cups |
| Roasted salted pepitas | 3 tablespoons |
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Gluten Free
Description
Creamy sweet potato chowder made with pancetta, carrots, kale, and warm spices. Cozy, comforting soup perfect for fall and winter.
Ingredients
4 oz pancetta, diced
1 tablespoon unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground sage
1/4 teaspoon freshly ground nutmeg
1/2 cup chopped carrots
3 cups chopped sweet potatoes
5 cups reduced-sodium chicken stock
1/3 cup cream, half-and-half, or coconut cream
2 cups chopped Tuscan kale
3 tablespoons roasted salted pepitas
Instructions
1. Cook pancetta until crisp and set aside.
2. Sauté onion, garlic, and spices in butter.
3. Add carrots and sweet potatoes.
4. Pour in stock and simmer until tender.
5. Stir in cream and kale.
6. Top with pancetta and pepitas before serving.
Notes
Coconut cream works for dairy-free option.
Add kale just before serving.
Reheat gently to avoid curdling.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Step-by-Step Instructions and Helpful Tips
Step 1: Cook the pancetta
Heat a large pot over medium-low heat. Add the pancetta and cook for 6–8 minutes, stirring occasionally, until the fat is rendered and the pancetta is crisp. Remove with a slotted spoon and place on a paper towel-lined plate.
Helpful tip: Leave the rendered fat in the pot it adds incredible flavor.
Step 2: Sauté aromatics
Add butter to the pot. Stir in the onion, garlic, salt, pepper, sage, and nutmeg. Cook for 5 minutes, stirring occasionally, until the onions soften and become fragrant.
Helpful tip: Nutmeg adds warmth use a light hand for balance.
Step 3: Add vegetables
Stir in the carrots and sweet potatoes, tossing to coat them in the aromatics and fat.
Helpful tip: Cut the sweet potatoes into even pieces so they cook evenly.
Step 4: Simmer the chowder
Pour in the chicken stock and bring to a boil. Reduce to a simmer and cook uncovered for 10 minutes, then cover and cook an additional 10–15 minutes, until the sweet potatoes are fork-tender.
Step 5: Add cream and kale
Stir in the cream (or half-and-half or coconut cream). Taste and adjust seasoning if needed. A few minutes before serving, stir in the kale and let it wilt.
Helpful tip: Add pancetta at the end to keep it crisp.
Step 6: Serve
Ladle into bowls and top with crispy pancetta and roasted pepitas. Serve hot.
Conclusion
This sweet potato chowder is creamy, cozy, and deeply satisfying. With smoky pancetta, tender vegetables, and warm spices, it’s the kind of soup you’ll want to make all season long.
Frequently Asked Questions
Can I make sweet potato chowder ahead of time?
Yes, it reheats well. Warm gently over low heat to maintain the creamy texture.
Can I make this dairy-free?
Absolutely use coconut cream or coconut milk instead of dairy.
What can I substitute for pancetta?
Bacon works well, or omit it for a vegetarian version.
Does this soup freeze well?
It freezes best before adding cream. Add cream when reheating.