Hearty sweet potato chowder with smoky pancetta, kale and cream — rich, warming, and easy to prepare.
# What you'll need:
→ Vegetables
01 - 2 large sweet potatoes (about 1 lb 9 oz), peeled and diced
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 celery stalks, diced
05 - 1 large carrot, diced
06 - 2 cups chopped kale, stems removed
→ Meats
07 - 4 oz pancetta, diced
→ Dairy
08 - 1/2 cup heavy cream
→ Liquids
09 - 4 cups low-sodium chicken or vegetable broth
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried thyme
13 - Salt and freshly ground black pepper, to taste
→ Oils
14 - 2 tablespoons olive oil
# How to make it:
01 - Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced pancetta and cook until the fat renders and pieces are crisp, about 5 minutes. Remove half of the crispy pancetta with a slotted spoon and reserve for garnish; leave the remaining pancetta and fat in the pot.
02 - Add the diced onion, celery and carrot to the pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
03 - Add the diced sweet potato, smoked paprika, ground cumin and dried thyme to the pot. Cook, stirring, for 2 minutes to bloom the spices and coat the vegetables.
04 - Pour in the broth, bring to a boil, then reduce to a gentle simmer. Cover and cook until the sweet potatoes are very tender when pierced with a knife, about 20 minutes.
05 - Partially purée the soup to create a thick, hearty consistency while retaining some chunks: use an immersion blender directly in the pot, pulsing until desired texture is reached, or transfer half the soup to a blender, pulse, and return to the pot.
06 - Stir the chopped kale into the pot and cook until wilted and tender, about 5–7 minutes.
07 - Stir in the heavy cream, then season to taste with salt and freshly ground black pepper. Heat through for about 2 minutes without boiling.
08 - Ladle the chowder into bowls and garnish with the reserved crispy pancetta and an extra crack of black pepper.
