Hearty sweet potato chowder with crispy pancetta, wilted kale and a touch of cream—smoky, comforting, and quick.
# What You’ll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and diced (about 1.5 lb)
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 - 4.2 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, to taste
14 - Freshly ground black pepper, to taste
→ Oils
15 - 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, stirring occasionally, until the fat renders and the pieces are crispy, about 5 minutes. Remove roughly half of the crisped pancetta with a slotted spoon and reserve for garnish.
02 - Add the diced onion, celery and carrot to the pot with the remaining pancetta fat. Sauté until the vegetables are softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
03 - Add the diced sweet potatoes to the pot along with the smoked paprika, ground cumin and dried thyme. Toss and cook for 2 minutes to toast the spices and coat the vegetables evenly.
04 - Pour in the broth, bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook until the sweet potatoes are very tender when pierced with a fork, approximately 20 minutes.
05 - Partially purée the chowder to develop a thick, creamy body while retaining some chunk for texture. Use an immersion blender and pulse until you reach the desired consistency, or transfer half the soup to a blender, pulse, and return it to the pot.
06 - Stir in the chopped kale and continue to simmer for 5–7 minutes, until the leaves are wilted and tender but still bright.
07 - Lower the heat, stir in the heavy cream, and warm through for about 2 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
08 - Ladle into bowls and finish each portion with the reserved crispy pancetta and a light grind of black pepper. Serve immediately.
