Carrot and Sweet Potato Chowder for #SoupSaturdaySwappers

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 Cooking

Gingered Carrot and Sweet Potato Chowder

prep time: 10 minscook time: 15 minstotal time: 25 mins

This chowder is hearty and satisfying, and quick to get on the table. Serve for lunch or as a starter for a light dinner.

ingredients:

1 1/2 large sweet potato's, peeled and cut into 1/2 inch dice

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

1 Tbsp Butter and 1 Tbsp. Flour, stirred together for thickening

Crème Fraiche to finish

instructions:

Peel and dice the sweet potatoes and carrots and place into a pot.  Add the chicken stock, the candied ginger, thyme and coriander and bring to a boil, reduce heat and simmer until the veggies are cooked. 

Remove all but 1 cup of the cooked vegetables and set aside while you thicken the stock.  Stir in the roux and increase the heat, bring back to a boil, let boil for one minute.  Then taking an immersion blender, blend the stock and veggies until the potatoes and carrots have pureed.  Add the reserved potatoes and carrots back in, stir to combine and then ladle the chowder out into a bowl.  Top with some crème fraiche and maybe the odd piece of parsley and serve.  This goes very nicely with some fresh baked bread.   
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.  

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