Sweet Potato Chowder Kale Bowl

Sweet Potato Chowder is my cozy answer to chilly evenings when all I crave is something creamy yet nourishing. Its smoky pancetta and sweet potato base makes for a complete meal that tastes both hearty and vibrant. Whether you are seeking comfort or want a nourishing soup that will impress guests, this chowder checks all the boxes for flavor and ease.

My family begged for this chowder after our first cold hike of the season. Now it is my secret weapon when I need a soul-warming bowl in a hurry.

Ingredients

• Pancetta: Adds a smoky savory note seek out a piece with good marbling for the best flavor
• Unsalted butter: Brings out the sweetness in onions and carrots and avoids extra salt
• Sweet onion: Provides natural sweetness and depth find one that feels heavy for its size
• Garlic: Gives a pungent aromatic boost always use fresh for the best flavor
• Salt and pepper: Season the soup simply adjust to your preference at the end
• Ground sage: Highlights the soup with woodsy herbal notes dried or fresh works well
• Freshly ground nutmeg: Gives warmth and complexity grate it fresh for the brightest flavor
• Carrots: Add color and subtle sweetness look for firm carrots that are rich in color
• Sweet potatoes: Offer creaminess and natural sweet flavor try to cut evenly for even cooking
• Reduced-sodium chicken stock: Lets other flavors shine while keeping things light choose one with a golden hue and clean ingredient list
• Cream (half and half or coconut cream): Add lusciousness and can be adapted for dairy free diets
• Tuscan kale: Packs in texture and nutrients choose leaves that are deep green and crisp
• Roasted salted pepitas: Deliver crunch and a nutty finish get your pepitas as fresh as possible

Step-by-Step Instructions

Prepare the Pancetta:

Heat a large pot over medium low and add the diced pancetta Cook and stir on occasion until the fat has rendered off and the pancetta is crisp golden and shrunken This takes about six to eight minutes Remove with a slotted spoon onto a paper towel lined plate so any excess grease is absorbed

Sauté the Aromatics:

With the pot still warm drop in the butter letting it melt Add the diced onions minced garlic salt pepper and the sage Next grate in the nutmeg Stir this aromatic mixture constantly for about five minutes until the onions have softened and are translucent This step builds the savory backbone of your chowder

Add the Vegetables and Sauté:

Toss the chopped carrots and sweet potatoes into the fragrant onion mixture Stir until the vegetables are coated in the buttery seasonings and everything is evenly mixed Let these cook together for two minutes to concentrate the flavor on each piece

Simmer the Chowder:

Pour the chicken stock over the vegetables The liquid should cover them by a good inch Increase the heat to bring it to a boil then drop it to a simmer Let it bubble gently for ten minutes Cover and let the soup continue to cook for another ten to fifteen minutes until the sweet potatoes are just fork tender

Add Cream and Season:

Pour in your cream or dairy substitute and stir well Taste the soup and adjust with extra salt or pepper as needed but remember the pancetta returns on top so keep it light

Finish with Kale:

Three to five minutes before serving fold in the chopped Tuscan kale It wilts quickly but keeps a satisfying texture If you prefer a softer green let it simmer for up to ten more minutes

Serve:

Ladle the hot chowder into bowls and top with crispy pancetta and crunchy pepitas These garnishes turn every serving into something truly special

My favorite ingredient is the freshly milled nutmeg which gives a mysterious warmth to every bite It reminds me of my grandmother who added nutmeg to dozens of soups My children now call this dish orange magic soup and request it every snow day

Storage Tips

Once cooled store chowder in an airtight container in the fridge for up to four days The soup will thicken slightly after refrigeration so add a splash of extra stock or water when reheating For longer storage freeze portions in lidded containers for up to three months Thaw overnight in the refrigerator and reheat slowly on the stove to retain the creamy texture

Ingredient Substitutions

If you need a vegetarian version simply leave out the pancetta and pick a vegetable broth Choose coconut cream for a dairy free option and the soup still comes out rich and silky For extra protein stir in some cooked beans like cannellini or chickpeas just before serving

Serving Suggestions

Serve this chowder with buttered sourdough toast or a crunchy baguette on the side For a lunch gathering garnish with extra fresh herbs like chives or parsley A light salad of sharp greens balances the chowder’s creaminess beautifully

Sweet potato chowder captures the warmth of the season in a bowl of comfort—perfect for sharing or savoring alone in bliss.

Foire aux questions sur la recette

→ Can I use regular kale instead of Tuscan kale?

Yes, regular kale can be substituted for Tuscan kale. Remove tough stems and chop leaves for best texture.

→ Is there a vegetarian option for pancetta?

You can omit the pancetta or substitute with smoked tempeh or mushrooms for a smoky, savory element.

→ What type of cream works best?

Half and half, heavy cream, or coconut cream all add richness. Choose based on your desired flavor and dietary needs.

→ How can I store leftovers?

Let the chowder cool, then refrigerate in an airtight container for up to 3 days. Reheat gently before serving.

→ What can I serve alongside this chowder?

Crusty bread, a green salad, or roasted vegetables are excellent accompaniments for a complete meal.