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.
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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.
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- 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.
Amount Per Serving: Calories: 294Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 712mgCarbohydrates: 28gFiber: 5gSugar: 9gProtein: 16g
This recipe was shared in Meal Plan Monday.