Creamy Sweet Potato Chowder Recipe with Bacon & Kale

Imagine walking into your kitchen and being greeted by the irresistible aroma of smoky bacon sizzling, sweet potatoes softening into velvety perfection, and the earthy scent of fresh kale. This Creamy Sweet Potato Chowder with Bacon & Kale is one of those recipes that feels like a warm hug on a chilly day. The first time I made it, I was blown away by the combination of flavors—the sweetness of the potatoes, the savory crunch of bacon, and the slight bitterness of kale coming together in a creamy, rich broth. Honestly, it was love at first bite, and my family couldn’t stop asking for seconds!

Years ago, I stumbled upon a recipe for sweet potato soup during a snowstorm. I didn’t have all the ingredients, so I improvised, adding crispy bacon and some kale I had left over in the fridge. What resulted was a chowder so comforting and satisfying that it quickly became a family favorite. It’s the type of recipe that fits right into a cozy night in, a busy family dinner, or even as a hearty starter at a dinner party. Just the thought of it bubbling away on the stove makes me feel all warm and fuzzy inside. Trust me, you’re going to want to make this one again and again—it’s that good!

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 45 minutes, this chowder is perfect for busy weeknights or when you need something cozy without spending hours in the kitchen.
• Simple Ingredients: Everything you need can be found at your local grocery store, and you might already have most of it in your pantry and fridge.
• Perfect for Any Occasion: Whether it’s a casual dinner at home or a special gathering, this dish is always a hit. It’s hearty enough for lunch and elegant enough for entertaining.
• Crowd-Pleaser: The creamy texture and smoky bacon make this chowder a favorite with kids and adults alike. Even picky eaters will be asking for seconds.
• Unbelievably Delicious: The combination of sweet, savory, and creamy flavors is pure comfort food at its finest.

What sets this recipe apart is the balance of flavors—sweet potatoes provide natural creaminess and sweetness, while the bacon adds a smoky richness. The kale brings a pop of green freshness that makes the dish feel wholesome without being overly heavy. Plus, it’s a one-pot wonder, so you’ll have minimal cleanup. This chowder is more than just a meal—it’s a moment of joy in a bowl.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss.

• Sweet potatoes: Peeled and diced into small cubes (choose firm, brightly colored ones for the best flavor).
• Bacon: Thick-cut, cooked until crispy (I like to use hickory-smoked for extra flavor).
• Kale: Chopped, stems removed (lacinto or curly kale works perfectly).
• Onion: Finely chopped (yellow or white onion for a sweet, mild flavor).
• Garlic: Minced (fresh garlic is best, but pre-minced works in a pinch).
• Chicken or vegetable broth: Use low-sodium if possible to control the saltiness.
• Heavy cream: For that luscious, creamy texture.
• Butter: Unsalted, for added richness.
• Flour: All-purpose flour for thickening the chowder.
• Spices: Salt, pepper, smoked paprika, and a pinch of nutmeg for depth of flavor.
• Optional garnish: Chopped fresh parsley or green onions, and a sprinkle of shredded cheese.

If you’re looking to make substitutions, you can swap out heavy cream for coconut cream to make it dairy-free or use turkey bacon for a slightly lighter version. You can even add more veggies like carrots or celery for extra nutrition.

Equipment Needed

Here’s what you’ll need to whip up this cozy chowder:

• Large soup pot or Dutch oven: Perfect for simmering the chowder evenly.
• Sharp knife: For chopping sweet potatoes, kale, and other ingredients.
• Cutting board: Ensure it’s sturdy and large enough to comfortably chop everything.
• Wooden spoon: Ideal for stirring the chowder as it cooks.
• Blender or immersion blender: To puree part of the chowder for a smooth texture.

If you don’t have an immersion blender, a regular blender works just fine—just let the soup cool slightly before transferring it to the blender. Bonus tip: a cast-iron Dutch oven retains heat beautifully and is my go-to for soups and stews!

Preparation Method

1. Start by cooking the bacon in a large pot or Dutch oven over medium heat until crispy, about 8-10 minutes. Remove the bacon and set it aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease in the pot and discard the rest.
2. Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute more, until fragrant.
3. Sprinkle the flour over the onion and garlic, stirring continuously to form a roux. Cook for 2-3 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken or vegetable broth, ensuring the mixture is smooth and free of lumps.
5. Add the diced sweet potatoes to the pot and season with salt, pepper, smoked paprika, and a pinch of nutmeg. Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for 15-20 minutes or until the sweet potatoes are tender.
6. Once the sweet potatoes are soft, use an immersion blender to puree the chowder until smooth and creamy. Alternatively, transfer half the mixture to a blender, blend until smooth, and return it to the pot.
7. Stir in the chopped kale and let it cook for 5 minutes, or until wilted and tender.
8. Pour in the heavy cream and stir to combine. Let the chowder simmer for another 5-7 minutes.
9. Top with the crispy bacon and optional garnishes like parsley, green onions, or shredded cheese.

Serve hot and enjoy the comforting flavors of this creamy sweet potato chowder!

Cooking Tips & Techniques

• Don’t skip the roux: Taking the time to cook the flour ensures your chowder has a smooth, creamy texture without any graininess.
• Pureeing is key: Blending part or all of the sweet potatoes creates the velvety base, but leave some chunks intact for texture.
• Watch your kale: Don’t overcook the kale—it only needs a few minutes to soften and turn a vibrant green.
• Adjust the seasoning: Taste your chowder before serving and tweak the salt and spices as needed. Sweet potatoes can vary in sweetness, so this step ensures balance.
• Use quality bacon: A good smoked bacon will elevate the flavor of the entire dish. Trust me, it makes a difference!

Cooking is all about experimenting, so don’t be afraid to make adjustments to suit your taste buds.

Variations & Adaptations

• Make it vegetarian: Skip the bacon and use vegetable broth instead of chicken broth. Add a touch of smoked paprika to mimic the smoky flavor.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
• Seasonal twist: Swap out kale for spinach or Swiss chard in the spring, or add roasted butternut squash for an autumnal vibe.
• Gluten-free option: Use a gluten-free flour blend or cornstarch to thicken the chowder.
• Extra protein: Stir in shredded rotisserie chicken or cooked sausage for a heartier meal.

My favorite twist is adding roasted corn kernels during summer months for a sweet smoky flavor that complements the sweet potatoes perfectly!

Serving & Storage Suggestions

Serve this chowder hot and garnished with crispy bacon, fresh parsley, and a sprinkling of shredded cheese. Pair it with a crusty loaf of bread or buttery biscuits for dipping, and you’ve got a meal that’s both comforting and satisfying.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat or microwave in short intervals, stirring in between. If freezing, let the chowder cool completely before transferring to a freezer-safe container. It will keep for up to 2 months. When reheating from frozen, thaw in the fridge overnight and warm gently on the stove.

As the flavors meld over time, the chowder becomes even richer and more delicious—perfect for meal prep!

Nutritional Information & Benefits

This chowder is packed with nutritional goodness:

• Sweet potatoes: Rich in fiber, vitamin A, and antioxidants.
• Kale: A superfood loaded with vitamins C and K, plus iron and calcium.
• Bacon: Adds protein and essential fats (everything in moderation!).
• Chicken broth: Provides hydration and essential minerals.

For those watching their diet, this recipe can easily be adapted to be gluten-free, dairy-free, or vegetarian without sacrificing flavor.

Conclusion

This creamy sweet potato chowder with bacon and kale is one of those recipes you’ll want to keep close at hand. It’s cozy, flavorful, and so versatile that you can tweak it to match your cravings or dietary needs. I love how it feels like pure comfort in a bowl—an easy way to bring everyone together around the table.

Give this recipe a try and let me know how it turned out for you! I’d love to hear your variations, tips, or even just how much your family loved it. Don’t forget to bookmark this recipe—you’ll want to come back to it again and again. Happy cooking, and here’s to delicious meals and cozy moments!

FAQs

Can I use another green instead of kale?

Yes! Spinach, Swiss chard, or even collard greens can be used as substitutes for kale. Just adjust cooking times accordingly as some greens cook faster than others.

Can I make this chowder ahead of time?

Absolutely! This chowder reheats beautifully. Prepare it a day or two in advance and store it in the fridge. The flavors will deepen as it sits.

How can I make this recipe dairy-free?

Swap out the heavy cream for full-fat coconut milk or an unsweetened dairy-free alternative like almond or cashew cream.

What’s the best way to thicken the chowder?

The roux made with flour and butter does the heavy lifting here, but blending part of the sweet potatoes also contributes to the creamy texture.

Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon is a great alternative for those looking to cut back on fat. Just make sure to crisp it up well for maximum flavor.

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