# What You Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and diced (about 1.5 lb)
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 celery stalks, diced
05 - 1 large carrot, diced
06 - 2 cups chopped kale, stems removed
→ Meats
07 - 4.2 ounces pancetta, diced
→ Dairy
08 - 1/2 cup heavy cream
→ Liquids
09 - 4 cups low-sodium chicken or vegetable broth
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried thyme
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
→ Oils
15 - 2 tablespoons olive oil
# Directions:
01 - Heat a large pot or Dutch oven over medium heat and add the olive oil. Add the diced pancetta and cook, stirring occasionally, until the pancetta is crisp and browned, about 5 minutes. Use a slotted spoon to transfer half of the pancetta to a paper towel–lined plate and reserve for garnish.
02 - Add the diced onion, celery, and carrot to the pot with the remaining pancetta fat. Sauté until the vegetables have softened and the onion is translucent, about 5 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
03 - Stir the diced sweet potatoes into the pot along with the smoked paprika, ground cumin, and dried thyme. Cook, stirring, for 1–2 minutes so the spices coat the vegetables and bloom.
04 - Pour in the broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer until the sweet potatoes are very tender when pierced with a fork, about 20 minutes.
05 - Remove the pot from heat and use an immersion blender to partially purée the chowder, leaving some chunks for texture. Alternatively, transfer about half the soup to a blender, pulse until smooth, and return it to the pot.
06 - Return the pot to low heat and stir in the chopped kale. Cook until the kale is wilted and tender, about 5–7 minutes.
07 - Stir in the heavy cream and season the chowder with salt and freshly ground black pepper to taste. Heat gently for 1–2 minutes to warm through without boiling.
08 - Ladle the chowder into bowls and sprinkle the reserved crispy pancetta on top. Add an extra crack of black pepper if desired and serve immediately.
