soup, stew and chowder) and tastes quite good. And here's the reason for that: it's flavored with curry, which lends both phenomenal taste and color, coconut milk, and has a slight (not overbearing in case you're dubious) hint of spicy kick from chipotle in adobo. Combined with the sweet, hearty potatoes and other flavorings, it's a chowder worth making and savoring again and again.
As the cooler weather and holiday season unfold, this is one dish you'll want in your repertoire for certain. Go ahead and make it...and thank me later.
Sweet Potato Chowder
5-6 large sweet potatoes, peeled and chopped
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons mild curry powder
1 chipotle pepper in adobo, diced
2 teaspoons kosher salt (plus more to taste, as needed)
1/2 teaspoon freshly ground black pepper
1 quart chicken broth
1 can coconut milk
Fresh parsley, chopped, for garnish (optional)
Sour cream (optional)
Heat oil in a large soup pot or dutch oven. Add onion and cook until they begin to soften slightly (about 2-3 minutes). Add in garlic and curry and cook until onions become softened and translucent (another 3-4 minutes). Add in potatoes, chipotle, salt, pepper, broth and coconut milk. Stir to combine well. Bring to a boil, then reduce to a simmer for 20 minutes or until potatoes are fork tender.
Ladle 3 cups of soup mixture into a blender and puree. Add pureed soup back into pot, stir to combine and taste for seasoning. Garnish with fresh parsley and a swirl of sour cream (optional). Serve warm and enjoy!
(Cook's Note: Recipe can be made ahead and stored in airtight container in the refrigerator for up to 24 hours before reheating and serving.)
Adapted from Better Homes and Gardens