Full of rich fall vegetables, this chowder takes comfort food to a whole new level.
Sweet Potato Chowder
2017-06-28 14:21:20
Makes about 3 quarts
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 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
Instructions
- 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.
Southern Cast Iron https://southerncastiron.com/
