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Garlic Sweet Potato Chowder

Author: Kelly the Kitchen Kop

Ingredients

  • 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

Instructions

  • 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!