Why Make This Recipe
Sweet Potato Chowder is a comforting dish that brings warmth and flavor to your dinner table. This chowder is not only delicious but also packed with nutrients. Sweet potatoes provide essential vitamins, while the addition of greens and coconut milk adds creaminess and taste. This recipe is perfect for chilly days or whenever you crave a hearty soup.
How to Make Sweet Potato Chowder
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 cups kale or spinach, chopped
- 1 cup pancetta, diced
- 1/2 cup pepitas (pumpkin seeds)
- Salt and pepper to taste
- Olive oil
Directions:
- In a large pot, heat olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove and set aside.
- In the same pot, add onions and garlic. Sauté until onions are translucent.
- Add sweet potatoes and broth. Bring to a boil, then reduce to a simmer. Cook until sweet potatoes are tender, about 15 minutes.
- Stir in coconut milk and greens. Cook for another 5-10 minutes until the greens are wilted and tender.
- Season with salt and pepper to taste.
- Serve hot, topped with crispy pancetta and pepitas.
How to Serve Sweet Potato Chowder
Serve Sweet Potato Chowder hot in bowls. For a nice touch, sprinkle a few extra pepitas on top and include a slice of crusty bread on the side. This soup can be a meal on its own or a great starter for any dinner.
How to Store Sweet Potato Chowder
To store leftovers, allow the chowder to cool completely. Place it in an airtight container and keep it in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just make sure to leave some space in the container, as the chowder may expand when frozen.
Tips to Make Sweet Potato Chowder
- For a spicier kick, add a pinch of red pepper flakes or some diced jalapeños while sautéing the onions.
- You can use butternut squash instead of sweet potatoes for a different flavor.
- If you want a smoother chowder, blend part of it with an immersion blender before adding the greens.
Variation
You can make this chowder vegetarian by omitting the pancetta. Instead, add some extra spices to enhance the flavor. You can also try adding other vegetables like carrots or bell peppers.
FAQs
Can I make Sweet Potato Chowder in advance?
Yes, you can make it a day ahead. Just store it in the fridge and reheat when ready to serve.
Is this recipe gluten-free?
Yes, as long as you use gluten-free vegetable broth, this chowder is gluten-free.
Can I substitute coconut milk?
Yes, you can use heavy cream or almond milk if you prefer, but it will change the flavor and texture slightly.
