Sweet Potato, Bacon, and Spinach Chowder
Servings: 5
Ingredients
- 8 slices thick cut beef bacon cut into 1/2 inch pieces (see note)
- 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 teaspoon dry thyme
- ½ teaspoon curry powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried dill
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon 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 beef bacon pieces and cook until the bacon is golden and crispy. (See note below.)
- 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.
- Sauté 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!
Notes
This can also be made with turkey bacon. Because turkey bacon is so lean, you will want to add a tablespoon or so of your favorite cooking oil (duck fat, ghee, etc.) to the pot when you brown the bacon.
See This Recipe:
https://cosmopolitancornbread.com/sweet-potato-bacon-and-spinach-chowder/Nutrition
Serving: 1c | Calories: 294kcal | Carbohydrates: 28g | Protein: 16g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 712mg | Fiber: 5g | Sugar: 9g
