Sweet Potato, Bacon and Spinach Chowder
This recipe is perfect for any evening. Because it is such a quick dish to make, you can enjoy it any night of the week.
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Nutrition
Serving: 1cSodium: 712mgSugar: 9gFiber: 5gCholesterol: 18mgCalories: 294kcalPolyunsaturated Fat: 4gSaturated Fat: 9gFat: 14gProtein: 16gCarbohydrates: 28g
Nutritional information is auto-generated and the accuracy is not guaranteed.
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