Sweet Potato, Bacon and Spinach Chowder is perfect for any cool evening. Because it is such a quick dish to make, you can enjoy it any night of the week.
To make Sweet Potato, Bacon and Spinach Chowder, you will need:
- red onion
- chicken bone broth
- white sweet potatoes
- dry thyme
- curry powder
- smoked paprika
- dried dill
- freshly ground black pepper
- sea salt
- frozen spinach
- canned coconut milk
- cutting board
- vegetable peeler
- Dutch oven
- dish with paper towels
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If you have never used white sweet potatoes, you are really missing out! They have a flavor all their own, and are a great substitute for traditional russets or other white potatoes in your recipes.
The first time I made this soup, my husband raved about the flavor and couldn’t get over how good those white sweet potatoes made it taste. Since then, white sweets make a frequent appearance in the kitchen.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
You can also make this with turkey bacon. If you do, add a little butter or duck fat to cook it in, as turkey bacon is very lean.
Sweet Potato, Bacon and Spinach Chowder
- 8 slices thick cut bacon, cut into 1/2 inch pieces
- 1 c red onion, diced
- 3 cloves garlic, minced
- 4 c chicken bone broth, stock, or broth
- 5 white sweet potatoes, peeled and cubed
- 1 tsp dry thyme
- 1/2 tsp curry powder
- 1/4 tsp smoked paprika
- 1/4 tsp dried dill
- 1/4 tsp freshly ground black pepper
- 1/8 tsp sea salt
- 1 c frozen spinach, or 3 cups fresh spinach leaves
- 1 c full fat canned coconut milk
- To begin, heat a Dutch oven over medium heat. Add in the bacon pieces and cook until the bacon is golden and crispy.
- Use a slotted spoon and scoop the bacon from the pot and transfer it to a dish lined with paper towels. Set that aside for now.
- Remove the excess bacon drippings, leaving about a tablespoon in the Dutch oven. Save the extra drippings for another recipe.
- Saute the onion until just tender.
- Add in the garlic and cook for just a minute.
- Add in all of the remaining ingredients except the spinach, coconut milk and the reserved bacon.
- Cook until the sweet potatoes are tender, about 10 minutes.
- Stir in the spinach and coconut milk and cook just until the frozen spinach is thawed out, or if using fresh, until the leaves are wilted.
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Article: Why I Quit Eating Pork