Sweet Potato Chowder

Sweet Potato Chowder

Full of rich fall vegetables, this chowder takes comfort food to a whole new level.

Sweet Potato Chowder
Makes about 3 quarts
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  1. 3 slices thick-cut bacon, chopped
  2. 1 cup chopped yellow onion
  3. ½ cup chopped celery
  4. 1 tablespoon minced garlic
  5. 3 tablespoons all-purpose flour
  6. 1 tablespoon chopped fresh sage
  7. 2 (32-ounce) cartons low-sodium chicken broth
  8. 4 cups diced Yukon gold potatoes
  9. 4 cups diced sweet potatoes
  10. 1 (14.5-ounce) can diced tomatoes, drained
  11. 10 sprigs fresh thyme, tied with kitchen twine
  12. ¼ teaspoon ground black pepper
  13. 4 cups chopped stemmed kale
  14. Garnish: shredded Gruyère cheese
  1. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
  2. Add onion, celery, and garlic to pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and sage; cook, stirring constantly, for 1 minute. Stir in broth, potatoes, tomatoes, thyme, salt, and pepper; bring to a boil. Reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
  3. Stir in kale, and cook for 5 minutes; remove thyme. Top servings with cooked bacon. Garnish with Gruyère, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


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