A cozy sweet potato chowder layered with smoky bacon, tender kale, and warm spices, finished with creamy richness and a sprinkle of pepitas. Simple to make, deeply satisfying, and perfect for weeknight comfort cooking.
Servings 4
Calories 955kcal
Ingredients
Base
- 1 lb bacon (450 g) diced
- 1 tablespoon butter (14 g) or evoo for dairy-free
- 1 sweet onion (about 1 cup / 150 g) diced
- 3 cloves garlic (about 1 tablespoon / 9 g) minced
- 2 tablespoon Knorr chicken bouillon granules (24 g)
- ½ teaspoon black pepper (2 g)
- ¼ teaspoon fresh sage (1 g) minced
- ¼ teaspoon nutmeg (0.5 g) freshly grated
Vegetables and Broth
- 1 cup carrots (130 g) chopped
- 3 cups sweet potatoes (450 g) chopped 1-inch cubes
- 4 cups chicken stock (32oz - 946 ml)
Finish
- 13.5 ounces coconut milk (120 ml) 400 ml or ½ cup heavy cream
- 2 cups Lacinato kale (60 g) ribs removed and chopped
- 3 tablespoon toasted pepitas (25 g) for garnish
Instructions
- Crisp the Bacon: Place a large heavy pot over medium-low heat. Add the diced bacon and cook, stirring occasionally, until it renders its fat and turns golden and crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside on a paper-towel-lined plate.1 lb bacon
- Build the Flavor Base: Discard all but about 1 tablespoon (15 ml) of bacon fat. Add the butter to the pot. When melted, stir in onion, garlic, bouillon, pepper, sage, and nutmeg. Sauté 5 minutes until the onions turn translucent and fragrant.1 tablespoon butter, 1 sweet onion, 3 cloves garlic, 2 tablespoon Knorr chicken bouillon granules, ½ teaspoon black pepper, ¼ teaspoon fresh sage, ¼ teaspoon nutmeg
- Add the Vegetables: Toss in the carrots and sweet potatoes, coating them in the aromatic butter. Cook 2 minutes to let the flavors mingle.1 cup carrots, 3 cups sweet potatoes
- Simmer the Chowder: Pour in the chicken stock. Increase the heat to medium-high and bring to a gentle boil. Reduce to a simmer, cover, and cook 20 minutes, or until the sweet potatoes are tender enough to pierce with a fork.4 cups chicken stock
- Make it Creamy: Stir in the coconut milk (or cream). Taste and adjust seasoning with salt and pepper as needed, keeping in mind the bacon will add salt later.13.5 ounces coconut milk
- Add the Greens: Just before serving, stir in the chopped kale. Simmer 2 to 3 minutes until wilted but still vibrant green.2 cups Lacinato kale
- Serve and Garnish: Ladle into bowls and top with the crispy bacon and a sprinkle of roasted pepitas for crunch.3 tablespoon toasted pepitas
Notes
Bite Me Notes:
- Texture Tip: For a thicker chowder, mash a few sweet potato cubes right in the pot before serving.
- Flavor Twist: Add a pinch of smoked paprika or a dash of maple syrup to deepen the sweet-savory balance.
- Storage: Keeps 4 days in the fridge, or up to 3 months frozen. Reheat gently to preserve the creamy texture.