This sweet potato chowder is the ultimate comfort food—hearty, warming, and ridiculously flavorful. It’s one of those soups that doesn’t need anything else to feel complete. Of course, if you want to pair it with some crusty beer bread or a fresh house salad, I’m all in favor!
This chowder is exactly what you want on a chilly night: creamy, cozy, and loaded with nourishing ingredients. It starts with crispy pancetta and ends with a swirl of cream and a sprinkle of crunchy toppings that take the texture over the top.
Why You’ll Love This Soup
This chowder is packed with chunks of sweet potato, tender carrots, savory aromatics, and wilted Tuscan kale. But the real star might be the toppings—crunchy pancetta and roasted salted pepitas. That salty crunch is everything. It’s the contrast that makes each spoonful so satisfying.
If you’re vegetarian or prefer a meatless version, skip the pancetta and use olive oil or your favorite cooking fat. You’ll still end up with a cozy, flavorful soup that hits the spot.
And let’s talk about that texture. I love a creamy soup, but I need some crunch on top. The pancetta adds a savory crispiness, and the pepitas bring a nutty, salty bite. It’s such a vibe.
Getting in the Greens
A few minutes before serving, you’ll stir in some Tuscan kale. It softens just enough to blend in but still has a bit of bite if you serve it right away. By the next day, it’ll be fully tender, which makes leftovers just as delicious.
To finish it off, you’ll stir in a splash of cream, half-and-half, or even coconut cream—whatever suits your taste or pantry best. It adds richness and body to the chowder, making it thick and velvety without feeling too heavy.
Trust Me, You’re Gonna Want a Big Bowl
This is the kind of soup that feels like love. It’s the perfect way to start the week or wind down after a long day. Just you, a bowl of chowder, and all the cozy vibes.
Sweet Potato Chowder Recipe
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 4 oz pancetta, diced
- 1 tbsp unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp ground sage
- ¼ tsp freshly grated nutmeg
- ½ cup chopped carrots
- 3 cups chopped sweet potato (cut into 1-inch cubes)
- 5 cups reduced-sodium chicken stock
- ⅓ cup cream, half-and-half, or coconut cream/milk
- 2 cups chopped Tuscan kale
- 3 tbsp roasted salted pepitas (for topping)
Instructions:
- Crisp the Pancetta:
In a large pot over medium-low heat, cook the pancetta until browned and crispy, about 6–8 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate. - Sauté the Aromatics:
Add the butter to the pot. Stir in the onion, garlic, salt, pepper, sage, and nutmeg. Cook until the onions are soft and fragrant, about 5 minutes. - Build the Soup Base:
Add the carrots and sweet potato, tossing to coat. Pour in the chicken stock and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Cover and simmer another 10–15 minutes, or until the sweet potatoes are tender. - Finish the Chowder:
Stir in the cream (or half-and-half/coconut cream) and adjust seasoning with more salt and pepper if needed. Right before serving, stir in the chopped kale. Simmer for a few more minutes if you want it softer. - Serve:
Ladle the chowder into bowls and top with the crispy pancetta and pepitas. Serve warm and enjoy the cozy goodness!