Sweet Potato Chowder
Cozy up to a warm bowl of this creamy sweet potato chowder on a chilly evening. It's loaded with tender sweet potato, crispy bacon and hearty kale.
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
- 12 oz cream
- 2 cups chopped kale stems removed
- 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 the 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 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 the spices to toast for one minute.
- Next, deglaze the pot with white wine. Add the cubed sweet potato, give everything a good toss and then add the vegetable stock.
- Bring the soup to a boil, reduce the heat, cover and simmer for 12-15 minutes, or until the sweet potatoes are tender.
- Transfer half of the soup to a blender and blend until smooth. Add the blended soup back to the pot and stir. Taste and adjust seasonings accordingly.
- Add the cream or coconut milk, chopped bacon and chopped kale. Cook an additional 2-3 minutes to allow kale to wilt. Serve immediately.