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From the CFI Vault: Sweet Potato Chowder

By admin | In Recipes, Rest Day | on December 4, 2011

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This is an oldie-but-goodie comfort food appropriate for the colder weather. I also made this soup throwing in Thanksgiving leftovers in it and it was fantastic! Hope you enjoy!

I’ve been searching for new and interesting comfort food recipes to try recently and stumbled on Growing Up Paleo, a blog written by Chrissy Gower about paleo pregnancy and raising a paleo child. She’s also a trainer at Robb Wolf’s NorCal Stength and Conditioning, and leads the Paleo Talk Seminar with Everyday Paleo‘s Sarah Fragoso.

Her Sweet Potato Chowder caught my eye and it’s on my to do list this weekend!

Ingredients

  • 2-3 large sweet potatoes
  • 2 cups of cut up chicken (I used a rotisserie style chicken)
  • 2 cans of chicken stock or broth
  • 1/2 cup of coconut milk or heavy cream
  • 1 small onion chopped
  • 2 celery stalks chopped
  • 2 jalapenos chopped
  • 2 TBS butter or olive oil

Bake your sweet potatoes at 350 it will take about 1 hour or until soft (I quartered mine and wrapped them in tin foil to cook them faster). Once sweet potatoes are cooked remove the skin and place sweet potato in a food processor or blender and puree. I added a little bit of my chicken broth during the puree process to help smooth it out. Saute your onion and celery (next time I would add carrots too) in the butter or olive oil until tender. Add pureed sweet potatoes, remaining chicken broth and bring to a slow boil. Add the 1/2 cup of coconut milk, jalapenos, chicken, and a little salt. Reduce to a simmer for about 10 minutes and enjoy!!


REST DAY 12.4.11

One Comment to "From the CFI Vault: Sweet Potato Chowder"

  • CrossFit Intrepid » Recipe: Bone Broth says:

    December 8, 2011 at 6:04 AM -

    […] making soups, such as Ruth’s recent sweet potato chowder post, you need to use stock as a base. Sure, it’s easy to be lazy and get a can or box from the […]

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