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?
Well I knew I could combine the flavors of these two and I did it!
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 broth (that link shows you how to make it OR even though I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch, if you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.)
- sea salt and pepper to taste.
- 1/2 cup of shredded Parmesan cheese
Peel and chop sweet potatoes. Spread the potatoes around on one or two buttered cookie sheets or roasting pans, 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!
Did you make a real food recipe?
What restaurant food have you recreated lately?
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