Sweet Potato Chowder
When the temperature dips and your stomach starts to growl, what’s on the menu? Soup, naturally. But even the best grocery store cans can’t compare to a homemade batch. That’s why we highly suggest you make a pot of this sweet potato chowder. It’s flavor-packed, filling and relatively healthy thanks to all that kale—not to mention, easy to double and freeze for later. We promise your dinner will be souper. (We just couldn’t help ourself.)
4 ounces bacon, chopped
1 small onion, chopped
1 garlic clove, minced
3 medium sweet potatoes, peeled and cubed (about 4 cups)
½ teaspoon dried thyme
Kosher salt and freshly ground black pepper
6 cups chicken stock (homemade or store-bought)
½ cup half-and-half
1 small bunch lacinato kale, leaves stripped and torn into bite-size pieces
1. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium-low heat until rendered and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate and set aside.
2. Drain all but about 2 tablespoons of fat from the Dutch oven and return to medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the sweet potato and thyme, and season generously with salt and pepper.
3. Add the chicken stock and bring to a boil; reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are tender, 25 to 30 minutes.
4. Remove from the heat and stir in the half-and-half. Stir in the kale and allow to wilt slightly; taste and adjust the seasoning as needed. Ladle into serving bowls and top with the reserved bacon.