Yam Chowder
Thick, rich and chunky--just like chowder should be!
Prep Time10 mins
Cook Time15 mins
Resting Time5 mins
Total Time30 mins
Servings: 4
Calories: 257kcal
Ingredients
Cauliflower Cream
- 4 cups chopped, fresh or frozen cauliflower
- 2 tbsp oil
- 1 cup water
Yam Chowder
- 2 tbsp oil
- 0.5 cup chopped cabbage
- 0.25 cup finely chopped carrots
- 0.5 cup finely chopped celery
- 2.5 cups yams (I used the kind with the purple skin) (2 cups for a less chunky version)
- 1 cup water
- 0.25 tsp celery salt (to taste...no more than 0.5 tsp)
- 0.5 tsp salt (to taste)
- 1.5 cups cauliflower cream
- 2 tsp lemon juice (to taste)
- garnish
Instructions
Cauliflower Cream
- Saute cauliflower in 2 tablespoons oil until browned and tender. Blend with 1 cup of water until pureed and creamy. Set to the side.
Yam Chowder
- Saute cabbage in 2 tablespoons of oil until tender and browned at the edges. Add carrots and celery and saute for 1 minute more.
- Add the chopped yams, water, celery salt and salt. Simmer for 8 minutes or until the yams are soft and tender.
- Stir in 1.5 cups of cauliflower cream. Simmer for 1 minute more.
- Add lemon juice and salt taste as well as any herbs, spices or garnish you like. We enjoy this with just a sprinkle of minced dill but ground chipotle pepper is also nice if you like a bit of a smoky flavor.
- Let rest for 5 minutes. Serve!
Notes
Due to variations in blenders (high speed vs. standard), more water may be required to achieve the desired creamy consistency. In this case, you might need to adjust the Cauliflower Cream to Water ratio in the Chowder recipe. For instance, you might end up using 2 cups of Cauliflower Cream and 1/2 cup of water.
For a less chunky chowder, reduce the potatoes by 1/2 a cup.
Nutrition
Calories: 257kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 487mg | Potassium: 1017mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1520IU | Vitamin C: 50mg | Calcium: 43mg | Iron: 0.8mg