Description

I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

When searching in the categories below, don't forget to click on "older posts" at the bottom right of the screen after scrolling through them to see more recipes in that category.

*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*

Thursday, June 24, 2010

Sweet Potato Chowder (Gardenopolis)

30-40 minutes.


Olive oil

½ onion, chopped

1 yellow/orange/red peppers, cored, seeded & diced 
(1 pepper = ~ 1 c)
1 stalk of celery, chopped
 (optional)
1 carrot, peeled and chopped

1 med sweet potato, peeled & diced
3 c stock (3 c water, 3 bouillon cubes)
¼ c frozen corn kernels

3/4 tsp salt

1/8 tsp black pepper

1½ Tbsp flour

½ c half-and-half

Heat a splash of olive oil. Sauté the onion, pepper(s) and celery until the onion is translucent. Add carrot, sweet potato and stock - bring to a boil and then simmer on medium-low for 15 min. Add the corn, salt and pepper and simmer until everything is lovely and soft. Blend about ½ of the soup to give it some creaminess or all of the soup if you have picky eaters like I do. In a separate bowl, whisk together the flour and half-and-half, getting rid of any lumps. Pour this into the soup, mixing well. Let the soup simmer for another 5 min until the flour cooks and the soup thickens.

No comments:

Post a Comment