A girlfriend of mine recently shared this Sweet Potato Chowder and it is absolutely divine - seriously the best soup I've ever made. It is rich and flavorful and we loved the different textures. My husband (who always teases me that as soon as I see rain in the forecast or chill in the air, I make soup) has said more than once that it's his favorite soup I've ever made.
Again, the recipe is from Jessica at Home Sweet Eats. It's so good that I'll be looking through all her recipes because she's clearly got the magic touch with food.
The one change that I made was sautéing apple chicken sausage and then dabbing off the olive oil and adding that into the soup towards the end.
Ingredients
4 ounces pancetta, diced
1 tablespoon unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground sage
¼ teaspoon freshly ground nutmeg
½ cup chopped carrots
3 cups chopped sweet potato,about 1 inch in size
5 cups reduced-sodium chicken stock
⅓ cup cream, half and half or coconut cream/milk
2 cups chopped tuscan kale
3 tablespoons roasted salted pepitas, for topping
*Then I added a package of apple chicken sausage
Directions
(Straight from her blog)
Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
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 softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the cream/halfhalf/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
At this point you will sauté the apple chicken sausage (if you want to add that)
A few minutes before serving, stir in the kale. (Then add the chicken sausage) I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
Serve with the pancetta and pepitas for topping.
0 comments