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Soup Season: Vegetable Chowder… Or, What to Do With a Giant Japanese Yam

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.

Simple Organized Living’s Vegetable Chowder

Ingredients:

  • 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

Directions:

  1. Heat butter in a pot over med-high heat.  Saute garlic and onions for 3-4 minutes.
  2. Add carrots, potatoes, water, bouillon, and season salt to taste.
  3. Bring to a boil, cover, and simmer for 15-20 minutes.
  4. Stir in corn, bay leaf, and basil.  Boil 10 minutes.
  5. In a small bowl, mix flour and evaporated milk.  Add milk mixture, remove from heat, and stir in cheese.

Enjoy!

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2 thoughts on “Soup Season: Vegetable Chowder… Or, What to Do With a Giant Japanese Yam

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