New Zealand Sweet Potato Chowder - Revision history

Dhanson: /* Preparation */

2022-12-27T22:40:17Z

Preparation

← Older revision		Revision as of 22:40, 27 December 2022
Line 25:		Line 25:
	Melt butter in stockpot or Dutch oven over medium heat. Add onion and sugar and carmelize 10 minutes or until golden. Add herbs, salt, and pepper and stir to coat. Add stock, yams, sweet potatoes and corn and bring to a boil. Reduce heat, partially cover, and simmer for 20 minutes or until potatoes are tender. Stir in cream. Remove bay leaves and puree about one quarter of the chowder until smooth. Return puree to pot and stir in garlic. Ladle chowder into bowls; top with parlsey.		Melt butter in stockpot or Dutch oven over medium heat. Add onion and sugar and carmelize 10 minutes or until golden. Add herbs, salt, and pepper and stir to coat. Add stock, yams, sweet potatoes and corn and bring to a boil. Reduce heat, partially cover, and simmer for 20 minutes or until potatoes are tender. Stir in cream. Remove bay leaves and puree about one quarter of the chowder until smooth. Return puree to pot and stir in garlic. Ladle chowder into bowls; top with parlsey.

			[[Category:Chowder]]
	[[Category:Soup]]		[[Category:Soup]]
	[[Category:Sweet Potatoes]]		[[Category:Sweet Potatoes]]
	[[Category:Yams]]		[[Category:Yams]]
	[[Category:Delicious]]		[[Category:Delicious]]

Dhanson at 02:53, 10 December 2009

2009-12-10T02:53:34Z

← Older revision		Revision as of 02:53, 10 December 2009
Line 2:		Line 2:
	\|PrepTime=30 min		\|PrepTime=30 min
	\|CookTime=30 min		\|CookTime=30 min
	\|Source=Rochelle Gloege and The Daily Soup cookbook		\|Source=Rochelle Gloege and The Daily Soup cookbook (pg 94)
	\|Yield=6-8 servings		\|Yield=6-8 servings
	\|Rating=Delicious		\|Rating=Delicious

Dhanson: /* Preparation */

2009-09-03T03:18:57Z

Preparation

← Older revision		Revision as of 03:18, 3 September 2009
Line 25:		Line 25:
	Melt butter in stockpot or Dutch oven over medium heat. Add onion and sugar and carmelize 10 minutes or until golden. Add herbs, salt, and pepper and stir to coat. Add stock, yams, sweet potatoes and corn and bring to a boil. Reduce heat, partially cover, and simmer for 20 minutes or until potatoes are tender. Stir in cream. Remove bay leaves and puree about one quarter of the chowder until smooth. Return puree to pot and stir in garlic. Ladle chowder into bowls; top with parlsey.		Melt butter in stockpot or Dutch oven over medium heat. Add onion and sugar and carmelize 10 minutes or until golden. Add herbs, salt, and pepper and stir to coat. Add stock, yams, sweet potatoes and corn and bring to a boil. Reduce heat, partially cover, and simmer for 20 minutes or until potatoes are tender. Stir in cream. Remove bay leaves and puree about one quarter of the chowder until smooth. Return puree to pot and stir in garlic. Ladle chowder into bowls; top with parlsey.

	[[Category:~~Soups~~]]		[[Category:Soup]]
	[[Category:Sweet Potatoes]]		[[Category:Sweet Potatoes]]
	[[Category:Yams]]		[[Category:Yams]]
	[[Category:Delicious]]		[[Category:Delicious]]

Dhanson: New page: {{RecipeSummary |PrepTime=30 min |CookTime=30 min |Source=Rochelle Gloege and The Daily Soup cookbook |Yield=6-8 servings |Rating=Delicious }} === Ingredients === * 2 T unsalted butter * 1...

2009-09-03T03:17:39Z

New page: {{RecipeSummary |PrepTime=30 min |CookTime=30 min |Source=Rochelle Gloege and The Daily Soup cookbook |Yield=6-8 servings |Rating=Delicious }} === Ingredients === * 2 T unsalted butter * 1...

New page

{{RecipeSummary
|PrepTime=30 min
|CookTime=30 min
|Source=Rochelle Gloege and The Daily Soup cookbook
|Yield=6-8 servings
|Rating=Delicious
}}
=== Ingredients ===
* 2 T unsalted butter
* 1 large Spanish onion, chopped
* 1 T sugar
* 2 t dried thyme
* 2 bay leaves
* 2 t Kosher salt
* 1/2 t ground black pepper
* 6 c vegetable stock
* 4 yams, peeled, halved lengthwise, and cut into 1" cubes
* 3 sweet potatoes, peeled, halved lengthwise, and cut into 1" cubes
* 1 c fresh or frozen corn
* 1 c cream or half-and-half
* 1 t minced fresh garlic
* 1/2 c chopped fresh curly parsley

=== Preparation ===
Melt butter in stockpot or Dutch oven over medium heat. Add onion and sugar and carmelize 10 minutes or until golden. Add herbs, salt, and pepper and stir to coat. Add stock, yams, sweet potatoes and corn and bring to a boil. Reduce heat, partially cover, and simmer for 20 minutes or until potatoes are tender. Stir in cream. Remove bay leaves and puree about one quarter of the chowder until smooth. Return puree to pot and stir in garlic. Ladle chowder into bowls; top with parlsey.

[[Category:Soups]]
[[Category:Sweet Potatoes]]
[[Category:Yams]]
[[Category:Delicious]]