Bar Americain Sweet Potato Chowder Recipes

SWEET POTATO CHOWDER

Steps:

• Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
• Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
• Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
• Yield: 4 servings

SLOW COOKER SWEET POTATO CHOWDER RECIPE

Steps:

• In the slow cooker combine onion, sweet potato, broccoli, carrots, canned corn, chicken broth, bacon, and seasonings.
• Cook on high for 3 hours or on low for 5 hours, until potatoes are soft.
• 15 minutes before serving, in a small bowl combine milk and flour. Whisk until smooth.
• Pour milk mixture into the slow cooker and stir.
• Let simmer for 15 minutes to let milk thicken up.
• Season with additional salt and pepper as desired.

SWEET POTATO-CORN CHOWDER

Steps:

• Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
• Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
• Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
• Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
• Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
• Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

SWEET POTATO SEAFOOD CHOWDER

Steps:

• Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
• Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
• Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

SWEET POTATO CHOWDER

Steps:

• In a large saucepan, saute celery in butter until tender. Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

SWEET POTATO-CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside.
• Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender.
• Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender.
• In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup.
• Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly.
• Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste.
• Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.

SWEET POTATO AND SHRIMP CHOWDER

Steps:

• Heat oil over medium heat in a large saucepan. Add the sausage and saute until lightly browned, 2 minutes. Remove sausage and set aside.
• Add the green pepper, onion, and sweet potato to the pot. Saute until the onion is soft, 5-6 minutes. Add the broth, thyme, and bay leaf, then bring the liquid to a boil.
• Reduce the heat and simmer until the potato is almost tender, about 15 minutes.
• Add the broccoli and return the chorizo to the pot. Cook until they are heated through.
• Add the shrimp and coconut milk. Cook until the shrimp are curled and opaque, about 3 minutes.
• Remove the thyme and bay leaf and season to taste with salt and pepper. Serve immediately.

LITTLENECK CLAM AND SWEET POTATO CHOWDER

Steps:

• To make the chowder broth, preheat the oven to 375°F.
• Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve each potato lengthwise and, using a small spoon, scrape the flesh into a medium bowl; discard the skins. While the potatoes are still hot, mash with a potato masher or fork until smooth.
• Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the flour and cook for 30 seconds. Stir in the sweet potato puree, season with salt and pepper, and cook until the puree is slightly thickened (you are making a sort of sweet potato roux).
• Increase the heat to high, add the wine, and cook until completely evaporated, a couple of minutes. Add 2 cups of the clam juice and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. If the mixture appears to be too thick, thin with a little extra clam juice or water. Season with salt and pepper. Strain the mixture into a bowl and then return the liquid to the saucepan.
• Meanwhile, prepare the chowder garnish. Melt the butter with the oil in a medium sauté pan over medium heat. Add the diced sweet potato, season with salt and pepper, and cook until golden brown and caramelized, about 10 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Wipe the pan out with paper towels and return it to medium heat. Add the bacon to the hot pan and cook until golden brown and crisp, about 7 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Pour the wine into a medium saucepan and bring to a boil over high heat. Add the clams, cover, and cook until all the clams open, about 4 minutes. Discard any that do not open. Remove the clams with a slotted spoon and place in a bowl.
• Bring the chowder broth to a simmer over medium heat. Add the sweet potato dice, bacon, and honey and cook for 1 minute. Add the chopped clams and cook for 1 minute. Add the heavy cream and cook until just heated through, about 1 minute.
• Ladle into bowls and garnish each bowl with a few clams in the shell and a sprinkling of fresh tarragon. Serve immediately.