I’m a big fan of the blog Simple Organized Living, and I love Andrea’s quick and easy recipes. She makes a lot of her recipes in bulk to have ready-made dinners for her busy family. I’ve pinned a bunch of her recipes on Pinterest, and I’ve been trying a few of them recently. This soup recipe for Vegetable Chowder seemed like a great place to start, because you can use any vegetables you have on hand. I’ve also been looking for an excuse to eat more sweet potatoes, so I liked the combination of russet and sweet potatoes in this chowder.
The problem was, when I went to my local Veggie Mart they didn’t have any regular sweet potatoes that day. They did, however, have massive Japanese yams. A quick google search on my phone (What did I ever do before the iPhone??) revealed that you can cook Japanese yams the same way as sweet potatoes, so I added one to my basket.
Even Cora was amazed at the size of this yam!
I ended up only needing half of it for the Vegetable Chowder, and it definitely influenced the color of the soup! Great recipe, and one I’ll add to my soup-for-lunch rotation for sure! I made a few tweaks for what I had on hand, but be sure to click on the link to see Andrea’s recipe for the original version.
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 1 large potato
- 1 large sweet potato
- 3 cups water
- 2 chicken bouillon cubes
- 1 15-oz can corn
- 1 teaspoon basil
- 1 bay leaf
- 1 tablespoon flour
- 2/3 cup evaporated milk
- 1 cup shredded cheese
- Heat butter in a pot over med-high heat. Saute garlic and onions for 3-4 minutes.
- Add carrots, potatoes, water, bouillon, and season salt to taste.
- Bring to a boil, cover, and simmer for 15-20 minutes.
- Stir in corn, bay leaf, and basil. Boil 10 minutes.
- In a small bowl, mix flour and evaporated milk. Add milk mixture, remove from heat, and stir in cheese.