# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes (about 1.6 lb / 25 oz), peeled and diced
02 - 1 large yellow onion, diced
03 - 2 garlic cloves, 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 and freshly ground black pepper, to taste
→ Oils
14 - 2 tablespoons olive oil
# How-To Steps:
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 fat renders and the pieces are crisp, about 5 minutes. Remove half the pancetta with a slotted spoon and reserve for garnish.
02 - Add the diced onion, celery and carrot to the pot with the rendered fat and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced sweet potatoes to the pot along with the smoked paprika, ground cumin and dried thyme. Cook, stirring, for 2 minutes to coat the vegetables and bloom the spices.
04 - Pour in the broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the sweet potatoes are very tender, about 20 minutes.
05 - Use an immersion blender to purée roughly half the soup in the pot, leaving some chunks for texture. Alternatively, transfer about half the hot soup to a countertop blender, pulse until slightly smooth, then return it to the pot. Stir to combine.
06 - Stir the chopped kale into the soup and cook until wilted and tender, about 5 to 7 minutes.
07 - Stir in the heavy cream and warm through for 2 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
08 - Ladle the chowder into bowls and top with the reserved crispy pancetta and an extra grind of black pepper. Serve immediately.
