Sweet Potato Chowder

When it’s cold outside and root vegetables are abundant, it’s the perfect time to make a big pot of sweet potato chowder. Remember, there are a few differences between chowders and soups: Chowders are chunky, usually contain potatoes, and may contain clams or seafood. Our sweet potato chowder recipe skips the seafood and instead gets its savory flavor from crispy pancetta, sauteed vegetables and a milky, buttery broth.

I love the color of this chowder just as much as its savory flavor. The orange of the potatoes is so lovely in the creamy broth, especially when garnished with dark green pepitas and sage leaves.

Ingredients for Sweet Potato Chowder

• Pancetta: This type of bacon is milder than smoked varieties. It adds savory flavor without overwhelming the ingredients in the chowder.
• Sweet potatoes: Use a potato peeler to get the sweet potatoes peeled in a jiffy. Then, cut the dense potatoes into small cubes, which will allow them to cook through quickly. As with many of our other sweet potato recipes, this dish puts the sweetness of these tubers front and center.
• Chicken broth: You can use your favorite chicken broth brand or make the chowder with your own homemade chicken broth.
• Half-and-half: I like using half-and-half cream, a blend of milk and cream, to create a broth that’s not too thick or too thin. This perfectly textured broth can be found in many of our other chowder recipes too.
• Mirepoix: This chowder begins with a flavorful base called a mirepoix, which sautees a vegetable blend to bring out savory flavor. Dice an onion, a carrot and a few celery sticks to create the mirepoix. Extra diced celery can be stored in the freezer to have on hand for future dishes. Also, be careful when peeling the carrots so you don’t catch your fingers!
• Garlic: Fresh garlic has the best flavor, so mince garlic yourself with tools like a Microplane, food processor or sharp knife.
• Butter: The best chowders have a buttery flavor, so I use butter to saute the vegetables in this recipe.
• Seasonings: Spices like sage, thyme and smoked paprika really bring out the flavor of the sweet potatoes. I also add crushed red pepper for a little heat, plus salt and pepper to taste.
• Kale: There’s just enough chopped fresh kale in this chowder to add heartiness and that gorgeous deep green color to contrast with the orange potatoes.
• Pepitas: Salted pepitas are so delicious sprinkled over the top of the sweet potato chowder. For an even deeper flavor, toast the pepitas in a small skillet or on a tray in the oven.
• Sage (optional): A few fresh sage leaves minced over the bowls of chowder are lovely with the color of the broth and add an herbal flavor too.

Directions

Step 1: Brown the pancetta

Set a large soup pot or Dutch oven on the stove over medium heat. Add in the diced pancetta. Stir and cook the pancetta until it’s browned and crisp, four to five minutes. Remove the pancetta to a paper towel-lined plate and set aside.

Step 2: Saute the vegetables and potatoes

Add the diced onion, carrot and celery to the pot along with 2 tablespoons of butter. Saute the vegetables, stirring often, until they’re softened and beginning to brown, 9 to 10 minutes. Add the minced garlic to the pot; stir and cook the mixture for 30 to 60 seconds longer.

Transfer the vegetable mixture to a small bowl and set it aside. Add the remaining 3 tablespoons of butter to the pot. When it’s melted, add in the cubed sweet potatoes and stir to coat them in butter. Saute the potatoes, stirring occasionally, for seven to eight minutes or until slightly soft.

Editor’s Tip: Sautéing the sweet potatoes in butter is the first part of cooking them through. It also caramelizes the cut surfaces to get more flavor from them.

Step 3: Simmer

Pour the chicken broth, salt, sage, thyme, smoked paprika, crushed red pepper and black pepper into the pot. Add in the sautéed mirepoix mixture and 2 tablespoons of the cooked pancetta.

Stir everything together and increase the heat to bring the mixture to a boil. Then, reduce the heat to maintain a simmer. Cook the mixture for five to seven minutes or until the potatoes are tender.

Step 4: Add the final ingredients

Whisk a little of the hot broth into the half-and-half cream to temper it, then slowly add the half-and-half mixture to the pot, stirring constantly. Add the chopped kale. Simmer for four to five more minutes until the kale is wilted. Remove the pot from the heat.

Step 5: Garnish and serve

Ladle the sweet potato chowder into bowls. Top each bowl with crumbles of the remaining cooked pancetta, pepitas and the optional minced fresh sage. Serve the chowder while it’s hot.

Sweet Potato Chowder Variations

• Make it with bacon: If you prefer a stronger bacon and smoke flavor in chowder, use cooked and diced bacon instead of pancetta.
• Adjust the seasonings: The crushed red pepper can be omitted to take away any spiciness. Regular paprika can be substituted for the smoked variety. Other herbs that pair nicely with sweet potatoes include basil, cilantro and a little grated nutmeg.
• Use heavy cream: To achieve a thicker, creamier texture, substitute heavy cream for half-and-half cream.

How to Store Sweet Potato Chowder

To protect the quality and texture, especially of perishable ingredients like pancetta and cream, sweet potato chowder should be stored in the refrigerator. Let the sweet potato chowder cool completely, then transfer it to a tightly sealed food storage container and move it to the fridge.

How long does sweet potato chowder last?

When sweet potato chowder is kept tightly covered and chilled, it will last for up to four days.

Can you freeze sweet potato chowder?

Because it’s made with cream and potatoes, we don’t recommend freezing this soup. The freezing and thawing processes will cause these ingredients to separate and turn grainy. It’s best to store the chowder in the fridge and eat it within a few days.

How should you reheat sweet potato chowder soup?

One way to reheat sweet potato chowder soup is to ladle some into a heat-proof bowl and microwave it for one minute. Stir and repeat until the chowder is heated through. You can also reheat this chowder in a saucepan on the stove over medium heat.

Sweet Potato Chowder Tips

Can you make sweet potato chowder a vegetarian soup?

Yes, you can make a few substitutions to make sweet potato chowder a vegetarian soup. Omit the pancetta altogether or use a soy-based bacon product in its place. And instead of chicken broth, use a vegetable broth as the base. To make this chowder vegan, use olive oil in place of the butter and replace the half-and-half cream with a nondairy milk like coconut milk or oat milk.

What can you serve with sweet potato chowder?

All chowders are tasty with crunchy oyster crackers, and sweet potato chowder is no exception. I also like it with saltines or with buttered slices of sourdough bread, French bread or buttermilk biscuits. Because sweet potatoes pair well with chili peppers, a little dollop of homemade chili crisp is a delicious way to add a kick to this chowder.