Sweet Potato Chowder ~ awesome homemade soup for any time of year

I made some sweet potato chowder to take to my mother-in-law’s house today.  She’s been under the weather and I thought soup might hit the spot.  I debated between chicken noodle and sweet potato chowder but the chowder won out.  I love this soup.  A lady I used to work with made this quite a bit; it’s always a favorite at the restaurant.  Our ham at work is baked in a sugary glaze so that makes it sweeter but any ham works great whether sweet or salty.  Just go with flavors you love and it will turn out perfectly. If you like it spicy it is wonderful with a diced jalapeno added at the beginning to but I thought I’d go milder for today’s lunch.

Sweet Potato Chowder

  • 3 cups chicken stock
  • 2 cups diced sweet potato
  • 1 cup diced potato
  • 1/4 cup diced onion
  • 1/2 tsp thyme
  • salt and pepper to taste ~ I used about 1/2 tsp each but I also had homemade chicken stock so adjust accordingly
  • 2 Tbs cornstarch
  • 2 Tbs cool water
  • 8 o.z. diced ham
  • 1 cup heavy cream

Bring chicken stock to a boil and add potatoes, onion, and seasonings.

Simmer for about 15 minutes or until veggies are just tender; stir in ham.

Combine cornstarch and cool water and add to soup; over medium heat stir until thickened about 1 minute.  Add cream and heat through.

Enjoy ~ Kimberly

 

Sausage and Potato Chowder ~ Quick and Easy Soup for 2!

I put to use another one of those Smoking Goose Kitchen Sink Sausages I got for Christmas. This soup was delicious.  The sausage had enough flavor that all I added was a little salt.  Use your favorite; it can be smoked sausage, breakfast sausage, italian sausage, you name it it will work.  If it’s leftover from grilling the night before or sausage patties from breakfast even better.  This recipe made a hearty lunch for the two of us.  It’s simple and only takes about 30 minutes start to finish.

 

 

 

Sausage and Potato Chowder

  • 4 o.z. Sausage – diced or crumbled
  • 1/4 Cup Onion – diced
  • 1 Tbs Flour
  • 2 Cups Diced Potato – about 2 medium peeled if desired
  • 1 Medium Onion – finely chopped
  • 1 1/2 Cups Chicken Stock
  • 1 Cup Heavy Cream

Prepare and cook sausage over medium high heat adding onion when sausage is nearly finished.  After sausage is fully cooked add 1 Tbs Flour; stir over medium heat until flour is thoroughly mixed and no visable flour remains.  Add diced potato and chicken stock; bring to boil, reduce heat, and simmer for about 12 minutes until potatoes are desired tenderness.  Once potatoes are cooked add heavy cream and a dash of salt if desired.  Heat through and serve.

Hope you enjoy the recipe ~ I’ve got one more kitchen sink sausage to go so be on the look out for another recipe or idea!  ~ Kimberly

Oyster Stew ~ Just for Starters!

Welcome to our recipe blog.  We love to cook. Creating new recipes and trying new ingredients.  Nearly anything edible is fair game.

We hope to share some recipes that we love.  Yesterday we made our amazing Oyster Stew ~ It is based on a recipe we came acrossed in a Saveur magazine issue and is delicious everytime we make it no matter what changes we’ve made! The techniques are the key – making the golden roux first then sautéing the vegetables is key. Perhaps this is common in French cooking but without our formal training we’ve meerly discovered that it is good.

I’ve posted below our latest variation on the recipe – try at home – share with friends

Oyster Stew

  • 2 pints of Fresh Shucked Oysters
  • 6 Tbs Butter
  • 2 1/2 Tbs Flour
  • 2 Ribs Celery – with leaves – finely chopped
  • 2 Large Cloves of Garlic – minced
  • 1 Medium Onion – finely chopped
  • 1/2 Tbs Sea Salt
  • 1/2 tsp Fresh Ground Black Pepper
  • 1/4 tsp Cayanne Pepper
  • 1 Cup Chicken Broth (homemade is best)
  • 1 Cup Heavy Cream
  • 1 1/2 C Liquid reserved from cooking the oysters (see first step)

Drain oysters and set aside. Combine the oyster liquor and 1/2 cup of water in 2 quart pan.  Bring to simmer over medium heat; add oysters and simmer about 2 minutes until edges start to curl.  Strain oysters through fine seive set aside oysters and reserve 1 1/2 cups of cooking liquid.  Heat butter in 3 quart pan over medium high heat until melted; add flour whisking constantly for 3-4 minutes until roux is golden brown.  Add celery, garlic, onion, salt, and peppers to roux; reduce heat to medium cooking cooking about 25 minutes until vegetables are very tender; stir frequently.

Once vegetables are tender add broth, cream and reserved liquid stirring occasionally until hot and slightly thickened; about 5 minutes.  Add oysters heat through and serve immediately.  Makes 2 entree size bowls or 4 appetizer cups.

Hope you enjoy the recipe ~ Blogging is new to me so bear with me while I figure out how this works.  With any luck I will have many more recipes to share!   ~ Kimberly