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This sweet potato chowder is the ultimate comfort food for chilly evenings, combining creamy texture with nutritious ingredients that satisfy both body and soul. The combination of sweet potatoes, kale, and smoky turkey bacon creates layers of flavor that develop beautifully as they simmer together.
I developed this recipe during a particularly cold January when I was craving something hearty but didn't want the heaviness of a traditional cream soup. My family now requests it whenever the temperature drops below 50 degrees!
Ingredients
- Turkey bacon: Provides smoky flavor without excess fat and adds wonderful texture contrast as a topping
- Unsalted butter: Creates a rich foundation for sautéing the aromatics while controlling salt content
- Sweet onion: Adds natural sweetness that complements the sweet potatoes
- Garlic cloves: Essential aromatic that forms the flavor base look for firm bulbs with tight skin
- Salt and pepper: The fundamental seasoning duo that enhances all other flavors
- Ground sage: Adds earthy herbaceous notes that pair perfectly with sweet potatoes
- Freshly ground nutmeg: Provides warm depth choose whole nutmeg and grate fresh for best flavor
- Carrots: Adds natural sweetness and nutritional value select firm bright orange specimens
- Sweet potatoes: The star ingredient with their vibrant color and natural sweetness choose firm ones with unblemished skin
- Reduced sodium chicken stock: Forms the liquid base while allowing you to control salt content
- Cream (half and half or coconut cream): Creates silky richness and ties the flavors together
- Tuscan kale: Adds nutrition color and slight bitterness that balances the sweetness
- Roasted salted pepitas: Provides crucial textural contrast and visual appeal as garnish
Step-by-Step Instructions
- Render the bacon:
- Cook turkey bacon over medium low heat until crisp and fat is rendered about 6 to 8 minutes. The slow rendering process extracts maximum flavor. Remove with slotted spoon to paper towel to drain excess grease while preserving the flavorful fat in your pot.
- Build the aromatic base:
- Add butter to the bacon fat and introduce onions garlic salt pepper sage and freshly grated nutmeg. Cook until onions become translucent and fragrant about 5 minutes. This aromatic foundation infuses the entire chowder with depth and complexity.
- Add vegetables and stock:
- Incorporate carrots and sweet potatoes tossing thoroughly to coat in the aromatic butter mixture. Pour in chicken stock bring to a boil then reduce to simmer for 10 minutes. Cover and continue cooking 10 to 15 minutes more until sweet potatoes are fork tender but not falling apart.
- Enrich and season:
- Stir in your choice of cream half and half or coconut cream which creates the signature velvety texture of a proper chowder. Taste and adjust seasoning remembering that the salty bacon will be added back as a topping.
- Finish with kale:
- Add chopped Tuscan kale shortly before serving. The residual heat will wilt it to the perfect texture while maintaining its vibrant color and nutritional properties.
- Garnish and serve:
- Ladle into bowls and top with the crispy turkey bacon and pepitas for essential textural contrast and visual appeal.
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Sweet potatoes are truly the unsung heroes in this recipe. I discovered their amazing ability to create natural creaminess without excessive dairy when my daughter was dealing with lactose sensitivity. The first time I made this with coconut milk instead of cream we couldn't believe how luxurious it still tasted!
Make Ahead and Storage
This chowder actually improves with time as flavors meld together. You can prepare it up to three days ahead and store in an airtight container in the refrigerator. The chowder will thicken considerably when chilled simply add a splash of stock when reheating to restore the original consistency. For freezing portion into individual containers leaving an inch of headspace and freeze for up to three months. Thaw overnight in refrigerator before gently reheating.
Dietary Adaptations
This recipe is incredibly versatile for different dietary needs. For dairy free replace butter with olive oil and use coconut cream instead of dairy cream. Vegetarians can omit the turkey bacon and use vegetable stock increasing the pepitas for added protein and crunch. For a vegan version add a tablespoon of nutritional yeast to enhance savory notes. Those watching carbohydrates can replace half the sweet potato with cauliflower florets for a lighter version that maintains the creamy texture.
Serving Suggestions
While this chowder stands beautifully on its own as a complete meal I love serving it with a simple side salad dressed with apple cider vinaigrette to complement the sweet and savory notes. For a heartier meal crusty whole grain bread makes the perfect accompaniment for dipping. During holiday gatherings I serve this as a first course in small cups before the main event a surprisingly elegant starter that always impresses guests.
Frequently Asked Questions
- → Can I replace turkey bacon with regular bacon?
Yes, regular bacon works well. It will add a smokier flavor to the chowder.
- → What can I use instead of kale?
Spinach or Swiss chard make excellent substitutes if kale is unavailable.
- → Can this chowder be made dairy-free?
Absolutely! Use coconut cream or almond milk instead of the dairy cream.
- → How can I thicken the chowder?
Blend a portion of the chowder and stir it back in, or add a cornstarch slurry for desired thickness.
- → Is this chowder freezer-friendly?
Yes, you can freeze the chowder, but leave out the cream until reheating to preserve its texture.