Sweet Potato Chowder with Greens (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 ounces pancetta, diced
02 -
1 tablespoon unsalted butter
03 -
1 sweet onion, diced
04 -
3 garlic cloves, minced
05 -
½ teaspoon salt
06 -
½ teaspoon pepper
07 -
¼ teaspoon ground sage
08 -
¼ teaspoon freshly ground nutmeg
09 -
½ cup chopped carrots
10 -
3 cups chopped sweet potato, about 1 inch in size
11 -
5 cups reduced-sodium chicken stock
12 -
⅓ cup cream, half and half or coconut cream/milk
13 -
2 cups chopped Tuscan kale
14 -
3 tablespoons roasted salted pepitas, for topping
# Instructions:
01 -
Heat a large pot over medium-low heat and add the pancetta. Cook, 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 remove excess grease.
02 -
Keep the pot on medium-low heat and add the butter. Stir in the onion, garlic, salt, pepper, sage, and nutmeg. Cook, stirring occasionally, until the onion softens, about 5 minutes.
03 -
Stir in the carrots and sweet potato, tossing everything to combine.
04 -
Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potato cubes soften.
05 -
Stir in the cream, half and half, or coconut milk. Taste the soup and adjust seasoning with additional salt or pepper if needed.
06 -
A few minutes before serving, stir in the kale. Serve immediately, or simmer for an additional 10 minutes to further soften the kale.
07 -
Ladle the chowder into bowls and top with the cooked pancetta and roasted pepitas.