Return to Chowders, Bisques, and Gumbos

 

Glazed Ham and Sweet Potato Chowder

5 star rating
 

Add a Photo

Submitted by: CocoaGoddess

 

A smooth and creamy sweet potato soup with ham and pecans. Maple syrup, brown sugar and a little cayenne provide a burst of flavor.
 

Ingredients

  • 4 large sweet potatoes
  • 2 cans chicken broth or stock
  • 4 cups water
  • 2 sticks butter
  • 1/4 cups half and half
  • 1 tsp thyme
  • 2 tsp salt
  • 1/4 tsp cayenne
  • 1 large ham steak, chopped
  • 1/2 cup pecans, coarsely chopped
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 tbsp maple syrup

Save Recipe

Interact

 
Method

Preheat oven to 400 degrees. Bake sweet potatoes for 45 minutes or until they get soft and then cool. Peel away skin, place potatoes in a large sauce pan, and mash them until smooth. Add remaining ingredients, and bring to a boil. Reduce heat and simmer for 30 minutes. Meanwhile, saute chopped ham and diced pecans in butter for about 3 minutes. Add brown sugar and maple syrup, and continue to cook over low heat until mixture is caramelized. Remove from heat. At the end of cooking, add ham and pecans to soup. Serve hot.

 

Notes:

 

Number of Servings: 6

 

Submitted by: CocoaGoddess ()

Comment
 
 

Advertisement