Sweet Potato Chowder Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Fish and Seafood · Main Dishes · Soups

Sweet Potato Chowder

From Dorothy McNett's recipes at www.dorothymcnett.com. This is wonderful with or without clams, or use cooked shrimp, fish as desired.

4 tablespoons butter
1 small onion or shallot, chopped
2 medium sized sweet potatoes, chopped
1 medium turnip, chopped
1/2 teaspoon sea salt
freshly ground pepper
1/2 teaspoon cumin
1/2 teaspoon nutmeg
4 cups vegetable stock (or chicken or fish stock)
8-10 fresh clams in their shells
1/2 cup cream or half and half

yogurt and snipped fresh chives, for garnish

In heavy bottomed saute or saucepan, heat the butter. Add the chopped onion, sweet potatoes and turnip (peel them if necessary, but if they are tender and "tidy" looking, don't bother, just scrub them well). Cook about 10 minutes,or until the potatoes and turnips are tender, stirring often. Add the salt, pepper, cumin and nutmeg and blend. Remove to a bowl or pan and let it cool a bit and then whirl it in the food processor to make a smooth puree. (Or use a potato masher, if desired) In meantime, pour the stock into the pan and bring to a boil. Reduce to simmer and cook the clams until they pop open, usually within 1-2 minutes. Scoop them out onto a plate. Add the potato mixture and the cream to the hot broth and heat to serving temperature, tasting and correct the seasonings, as desired. Scoop into individual soup bowls, and place some clams on the top or each. Drizzle with a small amount of yogurt and sprinkle with snipped chives. Serve!

Recipe created 2012-10-14.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.