Recipe of the Week: Sweet Potato Chowder

The following recipe for Sweet Potato Chowder is from SurvivalBlog reader R.S..

Ingredients

• 1 tablespoon unsalted butter
• 1 sweet onion, diced
• 3 garlic cloves, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon ground sage
• ¼ teaspoon freshly ground nutmeg
• ½ cup chopped carrots
• 3 cups chopped sweet potato, about 1 inch in size
• 5 cups reduced-sodium chicken stock
• ⅓ cup cream (or substitute half-and-half or coconut cream)
• 2 cups chopped tuscan kale
• 4 ounces pancetta, diced, for topping
• 3 tablespoons roasted salted pepitas, for topping

Directions

1. Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes.

2. Remove the pancetta with a slotted spoon and place it on a paper towel-lined plate to drain any excess grease.

3. Keep the pot on medium-low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.

4. Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften.

5. Stir in the cream (or cream substitute)

6. Taste the soup and season it with additional salt or pepper if needed, but remember you will be adding the salty pancetta on top.

7. Just a few minutes before serving, stir in the kale.

SERVING

I prefer to serve this soup almost immediately, but you can simmer the soup for another 10 minutes or so to soften it. Serve with the pancetta and pepitas for topping.

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