Sweet Potato Chowder Delight (Print Version)
# Ingredients:
01 -
4 ounces turkey bacon
02 -
1 tablespoon unsalted butter
03 -
1 sweet onion, diced
04 -
3 garlic cloves, minced
05 -
½ teaspoon salt
06 -
½ teaspoon pepper
07 -
¼ teaspoon ground sage
08 -
¼ teaspoon freshly ground nutmeg
09 -
½ cup chopped carrots
10 -
3 cups chopped sweet potato, about 1 inch in size
11 -
5 cups reduced-sodium chicken stock
12 -
⅓ cup cream, half and half or coconut cream/milk
13 -
2 cups chopped Tuscan kale
14 -
3 tablespoons roasted salted pepitas, for topping
# Instructions:
01 -
Heat a large pot over medium-low heat and add the turkey bacon. Cook, stirring occasionally, until the fat is rendered and the turkey bacon is crisp, about 6 to 8 minutes. Remove the turkey bacon with a slotted spoon and place it on a paper towel-lined plate to remove excess grease.
02 -
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 are softened, about 5 minutes.
03 -
Stir in the carrots and sweet potato, tossing everything to combine.
04 -
Pour in the chicken stock and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potato cubes soften.
05 -
Stir in the cream, half-and-half, or coconut cream/milk. Taste and season with additional salt or pepper if needed.
06 -
A few minutes before serving, stir in the kale and cook for another 10 minutes if you prefer the soup to be softer.
07 -
Serve the chowder topped with crisp turkey bacon and roasted salted pepitas.