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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- 3 slices thick-cut bacon, chopped
- 1 cup chopped yellow onion
- ½ cup chopped celery
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 1 tablespoon chopped fresh sage
- 2 (32-ounce) cartons low-sodium chicken broth
- 4 cups diced Yukon gold potatoes
- 4 cups diced sweet potatoes
- 1 (14.5-ounce) can diced tomatoes, drained
- 10 sprigs fresh thyme, tied with kitchen twine
- ¼ teaspoon ground black pepper
- 4 cups chopped stemmed kale
- Garnish: shredded Gruyère cheese
- 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.
- 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.
- 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/