Potato Chowder Greens (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 garlic cloves, finely chopped
02 -
½ teaspoon of ground black pepper
03 -
½ teaspoon salt
04 -
1 sweet onion, finely diced
05 -
1 tablespoon butter, unsalted
06 -
3 tablespoons salty roasted pumpkin seeds, for garnishing
07 -
4 ounces pancetta, chopped into small cubes
08 -
3 cups cubed sweet potato (about 1-inch pieces)
09 -
3 cups chopped Tuscan kale
10 -
¼ teaspoon each of ground sage and fresh nutmeg
11 -
5 cups chicken broth with lighter sodium
12 -
⅓ cup half-and-half, heavy cream, or coconut milk
13 -
½ cup diced carrots
# Instructions:
01 -
Warm up a big pot over medium-low heat. Toss in the pancetta and cook it while stirring once in a while. Let it crisp as the fat melts, taking about 6-8 minutes. Scoop out the pancetta using a slotted spoon and set it on a plate lined with paper towels to soak up extra grease.
02 -
Keep the pot on medium-low and throw in the butter. Mix in the onion, salt, pepper, garlic, sage, and nutmeg. Stir occasionally as the onion softens, which should take around 5 minutes.
03 -
Add the chopped carrots and the sweet potato cubes to the pot. Mix everything thoroughly.
04 -
Pour the chicken broth into the pot and turn the heat up until it boils. Lower the heat for a gentle simmer, letting it cook for 10 minutes. Then, cover it and let it simmer another 10–15 minutes until the sweet potatoes soften.
05 -
Stir in your choice of cream, whether it's half-and-half, heavy cream, or coconut milk. Give it a taste and sprinkle in a bit more salt or pepper if you'd like.
06 -
A couple of minutes before you're ready to eat, stir in the kale. If you want the kale softer, let it simmer for an extra 10 minutes.
07 -
Pour the soup into bowls and sprinkle the pancetta and roasted pumpkin seeds on top before serving.