November 8th, 2013
If you ask us, fall is one of the tastiest (and coziest!) of the seasons. Roasted root vegetables and warm rustic soup recipes just naturally come to mind this time of year. And no autumn pantry would be complete without an ample supply of sweet potatoes.
Always filling and ever-satisfying, sweet potatoes come in a variety of sizes and colors. Most people know of the small orange-skinned beauties, but if you look around, you’ll probably also find the larger-sized white and purple-skinned sweet potatoes in your local grocery stores, too. (After some diligent homework, we discovered that most yams are technically sweet potatoes by another name. Go figure!) Regardless of skin color, all sweet potatoes are high in beta carotene, vitamins A and C, and they’re loaded with fiber. Although we think their biggest selling point is how great they taste.
With the cooler weather setting in, why not whip up a batch of sweet potato chowder? The silky, Asian-inspired flavors of this recipe will be a hit with the whole family. Serving suggestion: a hot bowl of soup, a warm fire and an evening of board games. Welcome fall, we’re so glad you’re here!
Sweet Potato Chowder
Adapted from BHG.com
Makes 10 servings
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry powder and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, Pacific Chicken Broth, coconut milk, lemon, and, if desired, ginger.
2. Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly.
3. Transfer half of the potato mixture in small batches to a blender or food processor (or use an immersion blender) and puree until smooth. (The original recipe called for half of the mixture to be pureed, but we pureed the whole thing for a silky texture.) Return pureed mixture to the remaining mixture in Dutch oven. Stir in white pepper and salt. Heat through.