11 Comforting Dutch Oven Recipes You Need to Try This Fall

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Sweet Potato Chowder

Sweet Potato Chowder is a creamy and hearty soup that combines chunks of sweet potatoes with crispy pancetta, fresh greens, and a rich, savory broth. This rich and comforting dish has a wonderful balance of creamy texture, savory pancetta, and crunchy pepitas, making it a perfect choice for chilly days.

Ingredients:

• 4 cups sweet potatoes, peeled and cut into chunks
• 4 slices pancetta, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups kale or spinach, chopped
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup roasted pepitas (pumpkin seeds), for garnish
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a 6-quart Dutch oven over medium heat. Add the chopped pancetta and cook until crispy, about 5-7 min. Remove the pancetta and set aside, leaving the rendered fat in the pot.
2. Add diced onion to the pot and sauté for 5 min. until softened. Stir in minced garlic and cook for an additional minute.
3. Add the sweet potato chunks to the Dutch oven and pour in the broth. Bring to a simmer and cook for 15-20 min. or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. (Alternatively, you can transfer the soup in batches to a blender.) Stir in the heavy cream, chopped kale or spinach, thyme, and smoked paprika. Cook for another 5 min. until the greens are wilted and the chowder is heated through.
5. Season with salt and pepper to taste. Serve hot, garnished with crispy pancetta and roasted pepitas.