This has been a crazy week but I promised food and food there will be!
Sweet Potato Chowder
makes 2 big bowls
Roast 1 sweet potato, diced with olive oil, salt, and brown sugar at 350 for about 1 hour. You can do this ahead of time if its easier. I generally use the toaster oven for this, so temperature is approximate.
In a medium pan, saute 1 medium onion with about 1 tablespoon butter and a little salt. I really like butter, so you can probably cut that down. When the onion is translucent, add 1 cup heavy cream and around half a head of cauliflower, cut in to smallish florets. Let that combine for around 5 minutes. Then, add 1 cup chicken or vegetable broth, about 1 cup frozen corn kernels, and the roasted sweet potato. Let it hang out together and get happy for ten minutes or until it seems heated through. If you have a little green onion, use a scissors to cut a few slices over the top. And that’s it! Super easy and super yummy.
I’m a big fan of flexible recipes, so make it your own. Some other things I’ve added that were super good were regular potatoes roasted with the sweet potatoes, bacon (baked ahead of time to crispy and sprinkled over the top), and a little grated cheese.
Do you have a go-to feel-good but quick-to-make recipe for busy weeks? I’d love to get some more ideas, so please share!