Two-Potato Chowder

Name: Two-Potato Chowder
Yield: Makes 6 Servings
Cuisine: United States
Ingredients: Freshly ground black pepper; 2 tablespoons thin diagonal slices scallion tops, for garnish; 1 cup milk, or as needed; 3 cups Chicken Broth or reduced-sodium canned broth, fat skimmed; 2½ cups thinly sliced peeled sweet potatoes (about 3 potatoes); 2½ cups thinly sliced peeled russet (baking) potatoes (about 3 potatoes); 1 teaspoon salt, or to taste; 2 tablespoons water; 1 tablespoon olive oil; 1 cup vertically slivered onion; 1 tablespoon thinly sliced garlic; ¾ teaspoon dried thyme; 1 cup sliced (¼ inch) celery

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Traditionally made with butter, flour, and cream, this version of chowder can be made instead with milk and thickened with pureed potatoes. Sweet potatoes give the soup a lovely pale orange color. You can reduce the fat content even further by using lowfat or skim milk instead of whole milk.

Ingredients

1 cup vertically slivered onion
1 tablespoon thinly sliced garlic
2

Americas
United States
Gluten-free
Soup

Method

Combine the onion, garlic, water, and oil in a large wide saucepan. Cook, stirring, over low heat until the onion is tender and golden, about 10 minutes. Stir in the celery and thyme.
Add the broth, sweet potatoes and russet potatoes, and salt and bring to a boil. Cover and simmer until the potatoes are very tender and break apart when stirred, about 25 minutes