New Zealand Sweet Potato Chowder

Created 11 Nov 2012 04:33, Updated 11 Jan 2016 20:31

New Zealand Sweet Potato Chowder

From The Daily Soup Cook Book

(Note: quick, easy, and a taste beyond delicious. This is a soup we come back to again and again.)

2 T unsalted butter
1 large Spanish onion, chopped
1 T sugar
2 tsp dried thyme leaves
2 bay leaves
2 tsp kosher salt
1/2 tsp ground black pepper
6 c vegetable stock (preferably unsalted)
4 sweet potatoes, peeled, halved lengthwise, and cut into 1-inch cubes
3 yams, peeled, halved lengthwise, and cut into 1-inch cubes
2 ears fresh corn, kernels sliced from the cob, about 1 cup
1 c heavy cream
1 tsp minced fresh garlic
1/2 c chopped fresh curly parsley

Melt the butter in a large stockpot over medium heat. Add the onion and sugar and caramelize for 10 minutes, until tender and golden.

Add the thyme, bay leaves, salt, and pepper and stir to coat the onion.

Add the stock, sweet potatoes, yams, and corn and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 20 minutes, until the potatoes are tender.

Stir in the heavy cream.

Remove the bay leaves and puree about one quarter of the chowder in a blender or food processor until smooth.

Return the puree to the pot and stir in the garlic.

To serve, ladle the chowder into bowls and top with the chopped parsley.

This recipe is super easy to make vegan, which we do all the time because of our lactose intolerance. Just use olive oil instead of butter, and coconut milk instead of cream. The soup may be thinner unless you get really thick coconut milk, but it's really good either way. Also, we only ever use orange yams in this. One time we found some orange yams and some yellow sweet potatoes, but the soup turned out a very unappetising yellow color, so we went back to just using one color potato. And, I always forget to add the garlic at the end. Still good. Oh, and using fresh thyme makes it just dreamy, though pulling the leaves off the stems is a real pain; using dried is still delicious. This soup just is awesome no matter what you do to it.

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