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How to make sweet potato and ham chowder

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The classic potato-and-bacon chowder may be pretty good, but I think I've found a new favorite. The recipe below captures all of the comforting goodness of potato chowder, but using sweet potatoes instead adds a fun little twist. The sweet potatoes add just the right amount of sweetness to this comfort classic, and the salty ham balances everything out perfectly. I may never go back to making the old version again.
I love using sweet potatoes because they're flavorful. (and, as a bonus, they're really good for you, too.) This superfood is packed full of antioxidants, vitamins, minerals and fiber. It has so much more nutrient value than white potatoes, making this soup is comforting and healthy. It also looks visually stunning, making a striking contrast to the white creamy soup base.
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Cooktop Cove
Sweet potato and ham chowder
4
10 minutes
40 minutes
50 minutes
1 tablespoon olive oil
1 cup diced ham
1 small yellow onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1/2 teaspoon dried thyme
3 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
4 cups milk
1 large sweet potato, small diced
1/2 cup heavy cream
Chopped parsley
In a large pot, heat the olive oil over medium-high heat.
Add the ham and cook until it's browned on all sides, about 5 minutes. Remove the ham to a small bowl and set aside.
Add the onion, carrot and celery to the pot and cook until tender, about 10 minutes.
Put in the garlic and thyme and cook until fragrant, about 1 minute.
Add the butter and flour to the pan and cook for 5 minutes to remove the raw taste of flour.
Slowly add the milk, whisking to incorporate all of the flour.
Add diced sweet potato to the pot and bring the mixture to a simmer. Cook until the sweet potatoes are tender, about 20 minutes.
Add the ham back to the pot and stir in the heavy cream. Cook until the soup is heated through.
Top each bowl with a garnish of chopped parsley.
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