I woke up this morning and it was 46 degrees, the coldest it has been yet. We had been enjoying the most wonderful weather and last evening it changed drastically from 74 to burrsville! I actually had to turn the heat on because I could not do anything with numb hands! It's a day that called for hot soup so I pulled out one of my favorites "Sweet Potato Chowder"...since I still have some sweet potatoes from my garden this was a perfect thing to make. I'd love to share the recipe with you.
Sweet Potato Chowder
(Blue Moon Cookbook) recipe from my dear friend Laura
2 large sweet potatoes
1 leek chopped 1-1 1/2c
1 tbl. white wine
1 carrot chopped
2 1/2 c Milk or cream
2 tbl. butter
1/2 tsp dry mustard
1/4 tsp salt
1/2 tsp pepper
1 1/4c canned creamed corn (1 can)
Boil peeled cubed potatoes in 2 1/2 cups water until tender, about 15 min. Drain and save broth (set aside)
Melt butter in soup at med. heat, add leek, wine, mustard, salt and pepper and saute for 5 min. Add potatoes, broth, carrot, 1/2 can of corn and 1 1/2 cups water. Bring to boil, then reduce heat and simmer for 15 min.
In blender add 1/2 of the soup and milk until thick and silky. Return to pot and add remaining corn.
I alter the recipe a bit and use vegetable broth instead of water and I like a little heat so use a little red pepper flakes as well as a smidgen of thyme. Milk or cream work just the same as well as onions instead of leeks.