Creamy Mushroom, Leek & Sweet Potato Chowder
with Sweet Potato ‘Croutons’ & Garlic Chives
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
When you go with the flow at the end of January, you wind up somewhere that looks a lot like this: big steaming bowls of vegetarian chowder that you can warm your hands around. You’ll adore its wondrously creamy consistency, chock full of mushrooms, sweet potatoes, celery and leeks. Play around with the concept of croutons by oven-browning sweet potato cubes in spices and cornmeal and plopping them on top. Then dot each portion with sharp green garlic chives.
We will send you:
- 450g Sweet potatoes
- 225g Mushrooms
- 1 Bunch of garlic chives (or chives)
- 2 Celery stalks
- 50g Sliced leeks
- 10g Cornmeal
- 150ml Heavy cream
- 18g Chowder Down blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, lemon oil, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, parsley, chives, black pepper)
Contains: Milk, Mustard, Wheat
You will need:
2 Medium pots
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
24 g
Sodium
920 mg
Total Carb
65 g
Sugars
13 g
Protein
10 g
Fibre
9 g
Preparation
Make the sweet potato ‘croutons’
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. In a medium bowl, combine ½ the sweet potatoes, a drizzle of oil, the cornmeal, ⅓ of the spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 16 to 20 min., until browned and tender.
Boil the sweet potatoes
Meanwhile, add the remaining sweet potatoes to the pot of boiling water and boil, 11 to 13 min., until tender. Drain, return to the pot and season well with S&P.
Mise en place
Meanwhile, thinly slice the celery crosswise. Quarter the mushrooms. Thinly slice the garlic chives.
Make the chowder
In a second medium pot, heat 2 tbsp butter (double for 4 portions) on medium. Sauté the leeks, celery and mushrooms, 4 to 5 min., until softened; season with the remaining spices and S&P. Add the cream and 1 cup water (double for 4 portions). Reduce the heat to simmer and cook, stirring frequently, 4 to 6 min., until slightly reduced and the flavours have combined; season with S&P.
Finish & serve
To the pot of chowder, add the boiled sweet potatoes; stir well. Divide the chowder between your bowls. Garnish with the sweet potato ‘croutons’ and garlic chives. Bon appétit!
