Sweet Potato Chowder (Dairy Free)
Cozy up to a warm bowl of this creamy sweet potato chowder on a chilly evening. It's loaded with crispy bacon, silky coconut milk and hearty kale, you'll never miss the dairy!
Servings: 6
Ingredients
- 6 strips bacon or turkey bacon
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 shallot minced
- 6 cups sweet potato cubed
- 1/3 cup white wine
- 32 oz vegetable stock
- 1 can unsweetened coconut milk
- 2 cups chopped kale
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp thyme
- 1/4 tsp cayenne
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Instructions
- Heat a large dutch oven or soup pot over medium heat. Add the bacon and cook on both sides until crispy. If necessary, cook the bacon in batches. Remove bacon from the pot and drain on a paper towel lined plate. Once cool, chop the bacon.
- To the remaining bacon fat in the pot, add the onion, garlic and shallots and sauté until soft and fragrant, about 5 minutes. Add the cumin, coriander, cayenne, nutmeg, cinnamon and thyme. Stir spices into vegetables and allow to toast for 1 minute.
- Add white wine to deglaze the bottom of the pot and then add the cubed sweet potato. Give everything a good toss so the sweet potatoes are coated and then add the vegetable stock and canned coconut milk.
- Bring the soup to a boil, reduce the heat and simmer for 10 minutes. After 10 minutes, cover the pot and simmer another 7-10 minutes, or until the sweet potatoes are very tender.
- Transfer half of the soup to a blender and blend until smooth. Add back to the pot and stir with remaining soup. Alternatively, you can use an immersion blender and blend the soup in the pot until half is blended but there are still some chunks of sweet potato remaining. Check for seasoning.
- Add the chopped bacon back to the soup along with the chopped kale. Cook an additional 2-3 minutes to allow kale to wilt. Serve immediately. Top soup with crunchy roasted pepitas.