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!
What restaurant food have you recreated lately?
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