Sweet Potato Chowder with Smokey Pancetta & Kale
recipe by Sidney Fry MS, RD | photography by Big Dreamz Creative
MAJOR IMMUNITY+ BOOST
This recipe loads up on good-for-you ingredients including beta-carotene and fiber-packed sweet potatoes, vitamin-C and K-loaded kale, antioxidant-packed garlic and omega-3-rich walnuts. Plus you actually need the fat from the pancetta to help absorb those immunity-boosting fat- soluble vitamins!
This simple-but-satisfying chowder is full of immunity boosters: beta-carotene and fiber-packed sweet potatoes, vitamin-C and K-loaded kale, antioxidant-packed garlic and omega-3-rich walnuts. A small hit of smoky, salty pancetta infuses maximum yumminess into the entire pot full of plant-based goods. SERVES 6
INGREDIENTS
4 ounces pancetta, chopped
1 onion, finely chopped
1 shallot, finely chopped
2 cloves garlic, minced
5 cups 1-inch cubed sweet potato (about 2 large)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups reduced-sodium chicken broth
1/2 cup lite unsweetened coconut milk or half-and-half
1 tablespoon reduced-sodium soy sauce
1 tablespoon balsamic vinegar
2 cups thinly sliced lacinato kale
1/3 cup chopped walnuts, toasted
DIRECTIONS
Heat a large Dutch oven over medium heat. Add pancetta; sauté 6 to 7 minutes or until crisp. Remove pancetta from Dutch oven using a slotted spoon. Drain on paper towels. Reserve drippings in Dutch oven.
Sauté onion and shallot in hot drippings over medium heat. Cook 5 minutes or until onions are tender, stirring occasionally. Add garlic; sauté 2 minutes. Add sweet potato, salt, and pepper to pan; sauté 10 minutes. Add broth; bring to a boil. Reduce heat to medium; simmer 20 minutes.
Combine 2 cups sweet potato mixture and coconut milk (or half and half) in a blender or food processer; process until smooth. Return mixture to Dutch oven.
Stir in soy sauce and vinegar; simmer 15 minutes.
Add kale; simmer 2-3 minutes or until kale starts to wilt.
Ladle into bowls; top with reserved pancetta and walnuts. Sprinkle with additional black pepper.
Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.