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Sweet Potato, Kale & Bacon Chowder

It’s totally possible to cook a deeply flavorful, wholly satisfying soup in half an hour! This recipe makes it incredibly easy to achieve.

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Too busy to cook? This 30-minute chowder recipe has you covered. Soups often require some dedicated time, spending anywhere from minutes to hours simmering on your stove or inside your slow cooker. But sometimes, the best soup recipes are those that get a delicious dinner on the table in half an hour – and that’s exactly what this Sweet Potato, Kale & Bacon Chowder is meant to do.

Grab your Dutch oven, add the ingredients in and you’ll need just 10 to 15 minutes to boil, then simmer them all together. Although it’s a relatively speedy recipe, the curry powder, paprika, thyme and dill develop a blend of flavors that’ll impress even with limited time spent working in the kitchen. And the creaminess of this chowder is achieved all without blending or any dairy! 

In addition to satisfying your hunger and your time constraints, this Sweet Potato, Kale & Bacon Chowder is also wonderfully nutritious. It’s Paleo, gluten-free and dairy-free, which makes it a great dish for those with dietary restrictions. And the vitamin- and mineral-rich ingredients – we’re looking at you, sweet potatoes and kale – offer up plenty of potassium, iron, calcium and other essential nutrients. So, as you enjoy the great flavors and creamy chowder-y goodness in every spoonful of this soup, you’ll also know you’re enjoying a healthy meal.

For more quick and easy soup recipes, try:

Sweet Potato, Kale & Bacon Chowder



  • 6 slices bacon
  • ½ medium yellow onion, diced
  • 3 garlic cloves, minced or finely grated
  • 1 tbsp finely chopped fresh thyme
  • ½ tsp curry powder
  • ¼ tsp smoked paprika
  • ¼ tsp dried dill
  • 3 medium sweet potatoes, peeled and cut into ½-inch dice
  • 4 cups chicken broth
  • 4 cups chopped kale
  • 1 cup canned coconut milk (full fat)
  • Sea salt and black pepper, to taste
  • Chopped parsley, for garnish


  1. Heat a large pot or Dutch oven over medium heat.
  2. Add the bacon and cook until crispy. Remove to a plate. To the drippings in the pot add the onions. Cook, stirring often, for 2-3 minutes.
  3. Add the garlic, thyme, curry powder, paprika, and dill. Stir for 1 minute.
  4. Add the sweet potatoes and broth. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are just tender, 10-15 minutes.
  5. Stir in the kale until wilted. Stir in the coconut milk.
  6. Season to taste with salt and pepper.
  7. Serve in bowls garnished with parsley and crumbled bacon.

Original recipe courtesy of Paleo Magazine