New Zealand Sweet Potato Chowder: Difference between revisions
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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... |
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|PrepTime=30 min | |PrepTime=30 min | ||
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|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 | ||
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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: | [[Category:Chowder]] | ||
[[Category:Soup]] | |||
[[Category:Sweet Potatoes]] | [[Category:Sweet Potatoes]] | ||
[[Category:Yams]] | [[Category:Yams]] | ||
[[Category:Delicious]] | [[Category:Delicious]] | ||
Latest revision as of 22:40, 27 December 2022
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30 min |
| Source | Rochelle Gloege and The Daily Soup cookbook (pg 94) |
| Yield / serves | 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.
