Sweet Potato Chowder

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 2 tablespoons cooking oil
• 1 large onion, chopped
• 1 teaspoon red curry paste (or 2 to 3 teaspoons curry powder)
• 2 garlic cloves, minced
• 3 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (5 to 6 large)
• 2 (14 ounce) cans chicken broth
• 1 (14 ounce) can unsweetened coconut milk
• fresh lemongrass (or 1 teaspoon finely shredded lemon peel)
• 2 teaspoons grated fresh ginger (optional)
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• creme fraiche, to taste

Recipe

• 1 in a 4-quart dutch oven, heat oil over medium heat.
• 2 add onion; cook for 3 minutes, stirring occasionally.
• 3 add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.
• 4 stir in sweet potato, chicken broth, coconut milk, lemongrass, and, ginger.
• 5 bring mixture to a boil; reduce heat.
• 6 cover and simmer for 10 to 15 minutes or until sweet potato is tender. cool slightly. discard lemongrass.
• 7 transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. cover and blend or process until smooth.
• 8 return pureed mixture to the remaining mixture in dutch oven.
• 9 stir in pepper and salt.
• 10 heat through. serve with a dolop of creme fraiche.