When the days grow cooler and cravings for cozy meals kick in, there’s nothing quite like a bowl of sweet potato chowder to deliver warmth, flavor, and satisfaction. This version is hearty yet still fresh — with tender sweet potatoes, leafy greens, and a creamy broth, plus crunchy toppings to bring texture. It feels like a hug in a bowl.
In this post, you’ll learn how to make it step by step, discover helpful tips and variations, and get ideas on how to serve it for the ultimate comfort meal.
Why You’ll Love This Chowder
- It’s comforting and rich without being overly heavy.
- Natural sweetness from sweet potatoes is balanced by savory flavors.
- Kale adds a pop of color, nutrition, and slight chew.
- Crunchy toppings like pepitas or bacon bits make it irresistible.
- It pairs wonderfully with bread, salad, or simple roasted veggies.
Ingredients
- 4 ounces pancetta, diced (or use olive oil or smoked tofu for a vegetarian version)
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground sage
- ¼ teaspoon freshly ground nutmeg
- ½ cup chopped carrots
- 3 cups chopped sweet potato (cut into 1-inch cubes)
- 5 cups reduced-sodium chicken stock (or vegetable stock for vegetarian)
- ⅓ cup cream, half-and-half, or coconut cream/milk
- 2 cups chopped Tuscan kale
- 3 tablespoons roasted salted pepitas (for topping)
Instructions
- Crisp the pancetta. In a large pot over medium-low heat, add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove with a slotted spoon and set aside on a paper towel to drain.
- Sauté aromatics. Add the butter to the pot. Stir in the diced onion, garlic, salt, pepper, sage, and nutmeg. Cook for about 5 minutes, until the onion is soft and fragrant.
- Add vegetables. Stir in the chopped carrots and sweet potatoes, mixing to coat everything well in the buttery spices.
- Add stock & simmer. Pour in the stock and bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 10 minutes. Then, cover and simmer for another 10 to 15 minutes, or until the sweet potatoes are tender.
- Stir in the cream. Add the cream or your chosen dairy alternative. Stir well to combine and taste the chowder, adjusting salt and pepper as needed.
- Add kale. A few minutes before serving, stir in the chopped kale. Let it cook just enough to soften slightly while keeping some texture.
- Serve and garnish. Ladle the chowder into bowls and top with the crispy halal bacon and a sprinkle of roasted pepitas for crunch.
Tips, Variations & Serving Ideas
- Vegetarian or vegan option: Use olive oil instead of pancetta, swap chicken stock for vegetable stock, and use coconut milk for creaminess.
- Thicker texture: Mash some sweet potatoes in the pot or blend a small portion of the chowder for a thicker consistency.
- Extra protein: Add shredded rotisserie chicken, beans, or even chickpeas for a protein boost.
- Add spice: A dash of cayenne pepper or red pepper flakes can add a gentle heat.
- Pair with sides: Serve with crusty bread, garlic knots, or a light green salad for a balanced meal.
- Make ahead: This chowder stores well in the fridge for up to 3 days and tastes even better the next day.
Nutritional Info (per serving, estimated)
- Calories: ~300–350 kcal
- Fat: ~15–18g
- Carbohydrates: ~30–35g
- Protein: ~6–8g
(Values vary based on exact ingredients used.)
Final Thoughts
Sweet potato chowder is the kind of recipe that makes you look forward to dinner. It’s easy to make, nourishing, and endlessly customizable to fit your dietary needs or pantry staples. Whether you’re curled up on the couch or hosting a fall dinner, this chowder brings cozy comfort every time.