Sweet Potato Chowder

Directions

1. Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally until the fat is rendered and the pancetta is crisp about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel-lined plate to remove any excess grease.
2. Keep the pot on medium-low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally until the onions are softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine. Deglaze your pan with the balsamic.
3. Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potato cubes soften. Stir in the cream/half-half/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
4. A few minutes before serving, stir in the kale. Either serve immediately or simmer the soup for another 10 minutes or so to soften it. Serve with the pancetta and pepitas for topping.