Sweet, Sweet Potato Chowder

Sweet, savory, a little heat. This bowl's got it all.

Notice how it’s been a little, well, f***ing freezing lately? Hop on that soup train and head to the warm shores of Flavorville with this deliciously creamy chowder we’ve brewed up. Sweet potatoes? Done. Bacon? Do you have to ask? Satisfaction? If you have taste buds you should be good to go.

Equipment Needed: 8 QT pot (you can do it with a 5 QT but you’ll be right up to the brim), Chef’s Knife, Vegetable Peeler, Cutting Board, Wooden Spoon, Kitchen Shears (it’s a fancy term for scissors)

Serving Suggestion: Individual Plating

Servings: 6

Suggested Wine or Beer Pairing: This one’s tough because it’s sweet, salty, rich and spicy all at once. We’re gonna cop out and tell you to just pair it with your favorite libation.

Ingredients:

  • 3 sweet potatoes (about $1/lb)
  • 3 medium carrots (about $1/lb)
  • 1 large yellow onion ($.99/lb )
  • 3 cloves garlic ($2.99/lb)
  • 1 package of frozen corn (usually about 10 oz) ($1.49/package)
  • 5 C whole milk ($2.50 per half gallon)
  • 2 cans chicken stock (it should be around 29 oz) ($1.50/14.5 oz can)
  • 6-8 strips of bacon ($6/lb)
  • 2 TBSPS thyme (about $4/jar)
  • 2 TBSP allspice (about $4/jar)
  • 2 TBSP cinnamon (about $4/jar)
  • 2 TBSP cayenne pepper (about $4/jar)
  • Salt
  • Pepper

Preparation:

  • Peel and wash the carrots and cut them lengthwise into quarters. Once separated, chop the carrots into small cubes (about 1/4-1/2 inch thick).

Dice your carrots into equal sized pieces so they cook evenly.

  • Peel and wash your sweet potatoes. Cut them into 1 inch discs horizontally and then cut them again into eighths, or halves or whatever. The point is that you want potato chunks around a square inch or so.

These are sweet potatoes. They're why this recipe is called sweet potato chowder.

  • Peel your onion and garlic then dice and mince, respectively. No, you don’t get a picture of that this time, you should’ve been paying attention to the other lessons.
  • Next, put your stock pot over medium heat. Take your bacon and cut it into 1/2 inch pieces directly into the pot, or slice it with a knife and add it if you don’t have kitchen shears (look into them, though, a decent pair runs about $15).

Make it rain.

  • Stir the bacon occasionally for about 4 minutes and then add your onions, garlic and carrots. Cook the veggies down for another 5 minutes or so, then pour in the milk and chicken stock. Stir continuously until your magic brew juuuuust starts to boil.

Double, double toil and not so much trouble. Yeah, that was a Shakespeare reference, wanna fight about it?

  • Throw in the sweet potatoes, corn, and spices and keep it on medium heat until it starts bubbling again. Reduce to low heat and simmer, stirring occasionally for about another 15-20 minutes; salt and pepper to taste. Pour into bowl, blow to cool, and eat.


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