Creamy Mushroom, Leek & Sweet Potato Chowder
with Sweet Potato ‘Croutons’ & Fresh Chives
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
When you go with the flow in February, 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 the 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 chives.
We will send you:
- 450g Sweet potatoes
- 225g Mushrooms
- 1 Bunch of chives (or garlic chives)
- 1 Celery stalk
- 75g Sliced leeks
- 10g Cornmeal
- 90ml 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
28 g
Saturated Fat
17 g
Sodium
910 mg
Total Carb
66 g
Sugars
14 g
Protein
9 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 the coated sweet potatoes 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 and chives. Quarter the mushrooms.
Make the chowder
In a second medium pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the leeks, celery and mushrooms. Sauté, 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); bring to a boil. 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. Top with the sweet potato ‘croutons’. Garnish with the chives. Bon appétit!
