A warm and hearty sweet potato corn chowder using organic low sodium chicken broth, topped with crispy bacon and grated parmesan cheese. Perfect for the cold season!
1: Cut the bacon into small pieces and add to a large pot, cooking on medium heat until crispy.
2: Remove the bacon from the pot and add the onion and garlic, browning them.
3: Add the corn, sweet potatoes, chicken broth, sea salt, ground pepper, and nutmeg to the pot.
4: Cover the pot and bring the broth to a boil.
5: Once boiling and the sweet potato is fork-tender, add the coconut cream and kale.
6: Lower the heat and let the soup simmer with the lid on for about 15 minutes, until the kale is soft.
7: Serve with crispy bacon pieces on top and some grated parmesan cheese.
