This one comes from
The Daily Soup Cookbook which I don't believe we've blogged about, although it does appear that we used it at least once before, judging from the cracked spine and the crumbs on the page for New England Clam Chowder. However, this time I chose a Sweet Potato Chowder recipe. This was relatively simple and I made a few substitutions on the ingredient list. The recipe called for sweet potatoes (natch) and yams. I skipped the yams and put in some carrots instead because I already had some on hand. I also used frozen corn kernels rather than corn cut from the cob.
Otherwise I followed the recipe which called for caramelizing onions with a bit of sugar, adding a bay leaf, thyme, and salt and pepper, followed by vegetable stock, and the sweet potatoes, corn, and carrots. This simmered for 20 minutes. Then I added heavy cream and removed the bay leaf before I used my immersion blender to pureé part of the chowder.
I used my trusty 22-year old bread machine to make french bread to serve with this.
A filling and tasty meal for a December night. Also made for great leftovers.
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