Sweet Potato Chowder with Pancetta Chunks

• Meat

  • 2 slices Pancetta

• Seafood

  • 2 cups Crab meat, fresh
  • 8 Scallops
  • 8 Shrimp, large

• Produce

  • 1 cup Corn
  • 3 cloves Garlic
  • 2 tbsp Oregano, fresh
  • 1 Shallot, large
  • 1 1/2 tbsp Tarragon, fresh
  • 1 Tomato

• Canned Goods

  • 6 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 tsp Paprika
  • 1 Salt and black pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 1 cup Heavy cream

• Other

  • 3 pounds sweet potatoes (peeled and chopped into cubes

Found on foodnessgracious.com

Description

Directions

• Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
• Place the chopped sweet potatoes on the pan along with the shallot and garlic.
• Sprinkle the oregano and tarragon over the potatoes and drizzle evenly with the olive oil.
• Season with salt and black pepper.
• Roast in the oven for about 50 minutes or until the potatoes are soft and caramelized.
• While the veggies are roasting chop the Pancetta into good sized chunks and add to a small pan with a drop of olive oil.
• Cook the Pancetta until crispy and transfer to a pepper towel to drain.
• Set the pan aside because youll use it again to cook the seafood.
• Once the sweet potatoes are ready, transfer everything from the baking sheet to a Vitamix or heavy duty blender.
• Add about 2 cups of chicken stock and blend until it starts to get smooth.
• Keep adding the stock and blending. This soup is quite thick but with 7 cups of stock, I liked the consistency.
• Pour the soup into a large pot and bring to a slow simmer.
• Add the cream and whisk through, followed by the paprika and cinnamon.
• Taste and add more salt and black pepper if desired.
• Place the Pancetta pan back on the stove over a med-high heat.
• Season the shrimp and scallops with any of your favorite seasonings.
• Place the shrimp in the pan and cook for about two minutes on each side until cooked through. Transfer to a plate and repeat with the scallops.
• To serve, place some corn and tomato in each bowl along with a small scoop of the crab meat
• Using a a ladle, scoop the warm soup into the bowls.
• Top with a few shrimp and scallops.
• Garnish with some Pancetta chunks and fresh herbs.

Nutrition