Recipe for Ham and Sweet Potato Chowder
This ham and sweet potato chowder combines sweet potato with ham and pecans.
Maple syrup, brown sugar and a touch of cayenne provide a complementary burst of flavor.
Ingredients:
4 large sweet potatoes
2 cans chicken broth or stock
4 cups water
2 sticks butter
1/4 cups half and half
1 tsp. thyme
2 tsp. salt
1/4 tsp. cayenne
1 large ham steak, cubed
1/2 cup pecans, coarsely chopped
2 tbsp. butter
2 tbsp. brown sugar
1 tbsp. maple syrup
Cooking instructions:
Preheat oven to 400 degrees. Bake sweet potatoes for 45 minutes or until they get soft and then cool. Peel away skin, place potatoes in a large sauce pan, and mash them until smooth. Add remaining ingredients, and bring to a boil. Reduce heat and simmer for 30 minutes. Meanwhile, saute chopped ham and diced pecans in butter for about 3 minutes. Add brown sugar and maple syrup, and continue to cook over low heat until mixture is caramelized. Remove from heat. At the end of cooking, add ham and pecans to soup. Serve hot.
Yields: 6 servings
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