The winter season is here, the temperature is down, and what naturally comes to mind at this time of the season is a bowl of soup and when opting for it, it’s best to go for a freshly made option instead of the canned ones from your favorite aisle. This is because, you get to enjoy the richness of the taste, and have the benefit of unprocessed soup without the preservatives.
Which brings us to the main course of today’s article – Sweet Potato Chowder. There’s nothing as flavourful as a good bowl of sweet potato chowder, and opting for a homemade option means you have something to enjoy and keep a good memory of this winter before spring steps in. Sweet potato chowder is not only healthy, but it is also low in fat. Thanks to the kale in this recipe that aid the boost of iron in the blood and the low-calorie potatoes which means you can have as much as you want. This is why you’re bet best with a full pot to store in the freezer for the week, and did I mention they are filling too?
Serves up to 4 to 6:
4 ounces of chopped bacon
A small amount of chopped onion, 1 small size
Minced garlic, 1 clove
Peeled and chopped (4 cups cube sizes) sweet potatoes, 3 medium sweet potatoes
½ teaspoon of dried thyme
Kosher salt and freshly ground black pepper
6 cups of homemade chicken stock (or you can opt for the store-bought)
1/2 cup of half-and-half – half whole milk and half cream (for something richer than milk)
Stripped and torn bite-size pieces of Kale – 1 small bunch lacinato kale
How To :
1. Get a large heavy bottom pan, and cook the bacon under low to medium heat until crispy for approx. 8 to 10 mins. Then transfer into a plate and set aside (ensure the plate is lined with a paper towel to drain any excess oil).
2. Using the same heavy bottom pan, and allowing about 2 tablespoons of fat from the bacon, place the onions and cook under low to medium heat, stir continuously until soft and tender, for approx. 5 minutes. Then add the garlic and cook for another 1 min. Stir the mixture and add the sweet potatoes with thyme, season the mixture with a generous amount of pepper and salt
3. At this stage, add the chicken stock and allow to boil, when boiling, reduce the heat to allow the soup to simmer and cook, not forgetting to stir occasionally for approx. 25 to 30 mins. Ensure the sweet potatoes are tender.
4. Set the soup mixture aside and turn off the heat, add the half-and-half and stir in, add the kale, stir, and allow the kale to droop. Taste and season as needed. Serve the soup in a bowl with the reserved bacon on sprinkled top. Enjoy!
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