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Sweet Potato Chowder with Brisket
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Sweet Potato Chowder with Brisket

This Sweet Potato Chowder is everything you need on a cold autumn evening! Chunky and creamy, the sweetness of the sweet potatoes and corn pair with the smoked, salty brisket is a match made in heaven. Trust me, this soup is the epitome of hearty!

Can’t get enough of sweet potatoes? You should also check out my recipes for Sweet Potato Soup and Sweet Potato Chili.

Two bowls of sweet potato chowder on a tray with a glass of wine.

I’ve been on a serious soup kick lately!

I’m usually not one to order soup at restaurants, but that’s all I’ve been ordering and craving these days. And this sweet potato chowder has been at the top of my crave list.

I first had the recipe that inspired this chowder back in the summer, while participating in a cooking class hosted by my friends at the New York Beef Council. Chef Patrick taught us how to make the best corn chowder that I’ve ever tasted in my life, and I knew I’d have to recreate it!

To change things up a bit, I decided to make a fun, fall version, made with sweet potatoes. Oh my goodness, you guys! This soup is one of the best things I’ve created lately and definitely hits the spot.

I highly recommend you give it a try! If you’re anything like me, you will fall in love after one spoonful. ♥️ I love it so much that I’m gonna have on rotation until the weather is warm again, and possibly even after that.

A photo of all the ingredients to make sweet potato chowder with brisket.

Ingredients

To make this Sweet Potato Chowder with Brisket, you will need:

  • Sweet Potatoes
  • Smoked Brisket – You can smoke your own or buy already smoked brisket. I buy from the BBQ guy at my Farmer’s Market!
  • Leeks – For the flavor base.
  • Corn – If corn is in season, use fresh corn. Otherwise, use frozen corn as the corn is picked and frozen at the peak of freshness. No need to thaw, as the corn will cook right in the chowder!
  • Smoked Paprika – I absolutely love the rich, smoky flavor of smoked paprika in this soup. That being said, feel free to use sweet (or even hot) paprika if you prefer. However, keep in mind that that will change the flavor profile of this soup significantly.
  • Beef Broth – If you have the time, make your own. If not, choose a good quality, low-sodium beef broth at the store.
  • Cream – Added at the end for extra creaminess. Omit if dairy is an issue. The soup will still be creamy because of the blended sweet potatoes.
  • Salt and Pepper
  • Oil and Butter – We’ll use olive oil and unsalted butter as the fat source for sautéing the leeks.
A pot of sweet potato chowder soup.

How to Make Sweet Potato Chowder with Brisket

This sweet potato chowder with brisket is easy to make and makes a comforting meal on a cold night. It can also be served as an appetizer, and I think it’d be a great start to an epic Thanksgiving dinner!

A chowder should always be thick and chunky, otherwise it’s a bisque. That being said, you can definitely customize the chunkiness/thickness to preference.

Recommended tools and equipment: Dutch oven, wooden spoon, blender or immersion blender.



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