The challenge this month for Soup Saturday Swapper's was a Chowder.
Soup Saturday Swappers is a great group of bloggers who post a soup on the third Saturday of the month.A Day in the Life on the Farm is our hostess this month and also the one behind this madness called Soup Saturday Swappers. You can join in on the fun if you like, just email Wendy and let her know you'd like to join.
Each month has a theme and it's always fun to see what we all come up with.
But back to Chowder. I looked it up on Wikipedia and found that it's a soup which is prepared with milk or cream and thickened with crackers or a roux.
So I had fun.
I had lots of carrots, as well as some sweet potatoes in the pantry. I took some chicken stock out of the freezer and cooked the chunked carrots and sweet potatoes in it until they were just done and tender. I took most of the veggies out of the pot, and left about 1/2 cup of cooked carrots and sweet potatoes in the broth. Grabbed my immersion blender ( I love my little immersion blender), and blended the remaining veggies into the broth. This gave me a nice platform. Let it simmer over low heat for about 5 minutes, and added the cooked carrots and sweet potatoes back into it. Swirled a little creme fraiche on top and devoured it.
I'm thinking this would be a great fall dish as well. There's very little fat in here, and no added salt, and you could also make it with a vegetarian stock as well.
Yield: 6 servingsAuthor: Sid's Sea Palm CookingPrint Recipe
Gingered Carrot and Sweet Potato Chowder
prep time: 10 minscook time: 15 minstotal time: 25 mins
- 3 large carrots, peeled and cut into coins
- 6 cups chicken stock
- 1/4 cup candied ginger
- 1/2 tsp. Thyme
- 1/2 tsp. Coriander