Sweet Potato Chowder
I love a hearty soup this time of year. There is something so Sunday-ish about chopping and diced vegetables to pile into a pot to simmer all afternoon. This chowder-y twist on an autumnal veg soup calls for some fresh grated nutmeg and a healthy pour of cream just before serving. Add the smattering of crisp bacon on top when you serve it. It hits all the right notes for a comforting fall meal. You can add chicken to up the protein a bit or rely on a high quality chicken stock for your protein needs. Either way, it will be delicious!
Ingredients:
4 slices bacon, diced
1 onion, diced
3 cloves garlic, minced
1 teaspoon salt
fresh ground pepper to taste
¼ teaspoon ground sage
¼ teaspoon freshly ground nutmeg
2 medim carrots, diced
3 celery ribs, diced
3 medium sweet potatoes, diced to about 1 inch in size
2 cups chopped kale
2 chicken breasts (optional)
6 cups chicken broth
1/2 cup cream, half and half or coconut milk
Directions:
In a large pot or dutch oven, cook the diced bacon until crispy. Scoop out the bacon bits and set aside, leaving the fat in the pan. Add the diced onion and garlic and cook until fragrant and golden. Season with salt, pepper, sage, and nutmeg and give it a good stir. Add the carrots and celery and let them cook and soften a bit. Toss the diced sweet potatoes, kale, and chicken breasts (if using) into the pot. Pour the chicken broth over, it should just cover everything. Put the lid on and simmer at medium low for about 30-40 minutes, or until the chicken is cooked. Remove the chicken and dice or shred it before adding back to the pot. Pour the cream in and stir through. Give it a taste and see if it needs adjusting, it may need a bit more salt or pepper or even nutmeg for complexity! Serve ladled into a bowl with a sprinkling of the crisped bacon bits on top and enjoy!
