Not long ago I had two dishes at two separate restaurants that I loved equally, so I decided to come home and try to make up my own recipe combining all the delicious flavors in one bowl and came up with this Garlic Sweet Potato Chowder!
Remember I told you about the delicious garlic soup I had at Amore restaurant?
Garlic Sweet Potato Chowder:
- 3 sweet potatoes
- 4 cloves of garlic – diced
- 1/2 cup olive oil, melted butter or ghee.
- sea salt.
- 1/2 cup butter or ghee.
- 1/2 cup chopped onion
- 4 cloves of garlic
- 1/2 cup of Arrowroot Flour
- 2 cups cream, raw is best
- 3 cups chicken stock
- sea salt and pepper to taste.
- 1/2 cup of shredded Parmesan cheese
Peel and chop sweet potatoes. Spread the garlic and potatoes around on one or two buttered cookie sheets, depending on how big they are. You want them in a single layer. Brush potatoes with the olive oil (or butter or ghee) and sprinkle with sea salt. Bake at 450* until golden brown – probably 5-15 minutes – watch them so they don't burn. Set aside.
Next, in a medium sized saucepan melt 1/2 cup butter or ghee. Sauté chopped onion and garlic. Whisk in Arrowroot Flour. Add cream and keep stirring as it thickens. (Note: a reader, Lisa, said in the comments that it was a little too heavy with so much cream, so you might try less cream and more milk or chicken stock if you want it a little less creamy.) Add chicken stock, slowly, keep stirring as it thickens back up. This will take a few minutes. Add sea salt and pepper to taste. We like a lot. Stir in 1/2 cup of shredded Parmesan cheese.
If you love it how it is, great. If you think it's just missing a little something, add 2 teaspoons of palm or coconut sugar.
Top with chives and more shredded Parmesan. Makes about 6 cups. Enjoy!
What restaurant food have you recreated lately?
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