Smoky Sweet Potato Chowder (Printable)

Thick, comforting chowder of sweet potatoes, smoky pancetta, kale and cream — a warming, hearty bowl.

# Components:

→ Vegetables

01 - 1 lb 9 oz sweet potatoes, peeled and diced
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 celery stalks, diced
05 - 1 large carrot, diced
06 - 2 cups chopped kale, stems removed

→ Meats

07 - 4.2 oz pancetta, diced

→ Dairy

08 - 1/2 cup heavy cream

→ Liquids

09 - 4 cups low-sodium chicken or vegetable broth

→ Spices & Seasonings

10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried thyme
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Oils

15 - 2 tablespoons olive oil

# Method:

01 - Warm a large pot or Dutch oven over medium heat, add the olive oil, then add the diced pancetta and cook until the fat renders and pieces are crisp, about 5 minutes. Reserve half the crispy pancetta with a slotted spoon for garnish and leave the remaining pancetta and fat in the pot.
02 - Add the diced onion, celery and carrot to the pot and sauté over medium heat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
03 - Add the diced sweet potatoes, smoked paprika, ground cumin and dried thyme to the pot and cook, stirring, for about 2 minutes to lightly toast the spices and coat the vegetables.
04 - Pour in the broth, bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover and cook until the sweet potatoes are very tender, about 20 minutes.
05 - Use an immersion blender to pulse and partially purée the soup in the pot, leaving some chunks for texture. Alternatively, transfer half the mixture to a blender, pulse until slightly smooth, and return it to the pot.
06 - Stir the chopped kale into the pot and simmer until wilted and tender, about 5 to 7 minutes.
07 - Reduce the heat to low, stir in the heavy cream, season with salt and freshly ground black pepper to taste, and warm through for about 2 minutes without boiling.
08 - Ladle the chowder into bowls and top with the reserved crispy pancetta and a crack of black pepper. Serve immediately.

# Expert Advice:

01 -
  • This chowder tastes like you spent hours simmering it, but it comes together in under an hour, even if you get distracted dancing around the kitchen.
  • The hint of smokiness and sweet potatoes makes it just fancy enough for guests, but homey enough for a lazy Sunday.
02 -
  • If you rush the pancetta or cook over too high a heat, it can burn and turn bitter instead of crisp; take your time here.
  • Blending only part of the soup makes all the difference—it gives you creaminess but keeps those satisfying chunks.
03 -
  • If the chowder thickens too much in the fridge, a splash of broth brings it right back to creamy perfection.
  • The crispy pancetta only stays crunchy if you add it right before serving — if you sneak any before, I won't tell.
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