Sweet Potato Chowder Recipes

Steps:

• In a large saucepan, saute celery in butter until tender. Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Steps:

• Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
• Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
• Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

Steps:

• In a 6-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in coconut milk.

Steps:

• Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
• Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
• Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
• Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
• Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
• Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

Steps:

• In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
• In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
• Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
• Plate into individual bowls and garnish with the crispy bacon and chives.

Steps:

• In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate.
• Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes.
• Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through.
• Garnish with freshly ground black pepper and sliced green onions before serving.

Steps:

• Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
• Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
• Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
• Yield: 4 servings

Steps:

• Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onions and garlic and cook until soft. Stir in the sweet potato puree and salt and pepper and cook until the puree is slightly thickened (you are making a sort of sweet potato roux). Increase the heat to high, add the wine and cook until completely reduced. Add the clam juice and cook for 15 to 20 minutes, stirring occasionally. If the mixture appears to be too thick, thin with a little extra clam juice or water, season with salt and pepper. Strain the mixture into a bowl and return to the pan.
• Heat the butter in a small saute pan over medium high heat. Add the potatoes and cook until golden brown and caramelized. When the potatoes are almost cooked through, sprinkle with the sugar and toss until the sugar is dissolved and the potatoes are cooked through. Remove with a slotted spoon to a plate lined with paper towels.
• Heat a pan over medium heat, add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Bring wine to a boil in a medium saucepan, add the clams, cover and cook until all clams open, discarding any that do not, about 4 to 5 minutes. Remove the clams with a slotted spoon and place in a bowl.
• Bring sweet potato chowder base to a simmer. Add the cooked bacon, sweet potatoes and honey and cook for 1 minute. Add the chopped clams and cook for 2 minutes. Add the heavy cream and cook an additional minute or until just heated through. Ladle into bowls and garnish each bowl with 3 clams in the shell and a sprinkling of fresh tarragon. Serve immediately.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
• Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
• Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
• Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
• Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

Steps:

• Peel and chop Sweet Potatoes.
• Chop Onions.
• Chop Turkey Bacon.
• Combine Onions, Sweet Potatoes, Clams, and Bacon in Crock pot. Cover with 1.5 cups of water. Cook on high for 3-4 hours.
• Stur in Milk, Cream, Flax Seed and allow to cook again 30 minutes to 1 hour.