How to make it

  • In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally.
  • Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.
  • Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if desired, ginger.
  • Bring mixture to boiling; reduce heat.
  • Cover and simmer for 10 to 15 minutes or until sweet potato is tender.
  • Cool slightly.
  • Discard lemongrass.
  • Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor.
  • Leave half to add to chowder a wonderful look and texture.
  • Cover and blend or process until smooth.
  • Return pureed mixture to the remaining mixture in Dutch oven.
  • Stir in white pepper and salt.
  • Heat through.
  • Add frozen peas for last minute or so.
  • Nice served in bread bowl.
  • That's it! Enjoy!

Reviews & Comments 3

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    " It was excellent "
    lanacountry ate it and said...
    55555, JM.. :)
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    " It was excellent "
    elgab89 ate it and said...
    JM, this is a wonderful idea to use sweet potato in a chowder! Love it!
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    " It was excellent "
    trigger ate it and said...
    Another great soup for me to try.
    Served in a bread bowl no less
    High Five
    Was this review helpful? Yes Flag

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