Ingredients:

4 slices bacon, chopped

1 tablespoon olive oil (if needed)
1 small onion, diced
2 cloves garlic, minced
3 cups (720 ml) chicken or vegetable broth
2 large sweet potatoes, peeled and diced
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and black pepper, to taste
1 cup (240 ml) heavy cream or coconut milk for a dairy-free option
3 cups (90 g) kale, stems removed and roughly chopped
Freshly cracked black pepper, for garnish

preparation:

minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon fat in the pot. (Add a little olive oil if more fat is needed.)
Sauté the Aromatics: Add the diced onion to the pot and sauté in the bacon fat for 4-5 minutes, or until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
Add Broth and Sweet Potatoes: Stir in the chicken or vegetable broth, then add the diced sweet potatoes along with the smoked paprika, dried thyme, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
Add Cream and Kale: Stir in the heavy cream (or coconut milk for a dairy-free option) and chopped kale. Simmer for another 5 minutes, until the kale is wilted and the chowder is creamy.
Serve and Garnish: Ladle the chowder into bowls and garnish with the crispy bacon and freshly cracked black pepper. Serve hot with crusty bread on the side.

 enjoy!