Fall Chowder

Fall Chowder is cozy, colorful, and healthy. Made with seasonal vegetables, chicken bone broth, Pancetta, and coconut cream, this chowder will become a go-to recipe for lunch or dinner. Finally, this recipe is delicious served on its own, and it pairs well with freshly baked Sourdough bread, biscuits, or cornbread.

Recipe Inspiration

Fall Chowder was inspired by Home Sweet Eat’s Sweet Potato Chowder. With a few tweaks to fit my own dietary needs and wants, this chowder recipe gets the Autoimmune Protocol twist. Finally, I hope you enjoy this dish just as much as I enjoyed creating it. Happy Fall ya’ll!

Fall Chowder Ingredients

• Pancetta, diced (can eliminate for a vegetarian-friendly dish)
• Yellow or Sweet Onion, diced
• Garlic Cloves or Garlic Powder
• Pink Salt
• Black Pepper
• Fresh or Ground Thyme
• Ground Cinnamon
• Sweet Potatoes, chopped into 1-inch cubes
• Butternut Squash, chopped into 1-inch cubes
• Organic Carrots, chopped into 1/2-inch pieces
• Lacinato Kale
• Chicken Bone Broth (substitute vegetable broth for a vegetarian-friendly dish)
• Coconut Cream

Sauteeing the Fall Vegetables for the Chowder

1. First, heat a Dutch Oven over medium heat and add the diced Pancetta.
2. Next, cook the Pancetta until it is crispy.
3. Then, add the onions and garlic and cook until the onions are translucent. Season with salt and pepper.
4. Finally, add the butternut squash, sweet potato cubes, and carrots, and cook until slightly soft.

Add and Saute the Pancetta

Add the Garlic and Onions; Saute Until Translucent

Add the Squash, Potatoes, and Carrots; Saute Until Slightly Soft

Creating the Fall Chowder

1. First, add the seasonings and chicken bone broth.
2. Next, bring the mixture to a boil, and then reduce the heat to a simmer. Simmer the chowder for 15-20 minutes.
3. Then, add the coconut cream and Kale; simmer for an additional 2-3 minutes.
4. Finally, the Fall Chowder is ready!

Add the Seasonings and Bone Broth

Bring the Chowder to a Boil; Reduce it to a Simmer

Add the Coconut Cream and Kale

The Fall Chowder is Ready!

Serving and Storing the Fall Chowder

1. Once the chowder is ready, spoon a ladle of soup into a bowl.
2. Finally, serve immediately and/or with Sourdough bread, biscuits, or cornbread, and enjoy!

Note: To store the Fall Chowder for a later date, store it in an airtight container, and in the refrigerator for up to 1 week. On the other hand, you can place it in a Tupperware container, in the freezer, for up to 3 months.

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Fall Chowder

Yield: 8 Servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Fall Chowder is cozy, colorful, and healthy. Made with seasonal vegetables, chicken bone broth, Pancetta, and coconut cream, this chowder will become a go-to recipe for lunch or dinner. Finally, this recipe is delicious served on its own, and it pairs well with freshly baked Sourdough bread, biscuits, or cornbread.

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Ingredients

• 6 oz. Pancetta, diced (can eliminate for a vegetarian-friendly dish)
• 1 Yellow or Sweet Onion, diced
• 3 Garlic cloves, minced or 1 1/2 tsp. Garlic Powder
• 1/2 tsp. Pink Salt
• 1 tsp. Black Pepper
• 1/2 tsp. Ground Thyme or 1 tsp. Fresh Thyme
• 1/8 tsp. Ground Cinnamon
• 3 Sweet Potatoes, chopped into 1-inch cubes
• 1 Butternut Squash, chopped into 1-inch cubes
• 4 Organic Carrots, chopped into 1/2-inch pieces
• 3 c. Lacinato Kale
• 5 c. Chicken Bone Broth (substitute Vegetable Broth for vegetarian-friendly dish)
• 1/2 c. Coconut Cream

Instructions

Saute the Vegetables

1. First, heat a Dutch Oven over medium heat and add the diced Pancetta.
2. Next, cook the Pancetta until it is crispy.
3. Then, add the onions and garlic and cook until the onions are translucent. Season with salt and pepper.
4. Finally, add the butternut squash, sweet potato cubes, and carrots, and cook until slightly soft.

Crafting the Chowder

1. First, add the seasonings and chicken bone broth.
2. Next, bring the mixture to a boil, and then reduce the heat to a simmer. Simmer the chowder for 15-20 minutes.
3. Then, add the coconut cream and Kale; simmer for an additional 2-3 minutes.
4. Finally, the Fall Chowder is ready!

Serving and Storing the Chowder

1. Once the chowder is ready, spoon a ladle of soup into a bowl.
2. Finally, serve immediately and/or with Sourdough bread, biscuits, or cornbread, and enjoy!
3. Note: To store for a later date, place the chowder into an airtight container and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition Information:

Yield: 8 Serving Size: 1 c
Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 508mgCarbohydrates: 31gFiber: 5gSugar: 17gProtein: 11g