New England Crab and Sweet Potato Chowder

This creamy New England-inspired chowder is a twist on traditional crab chowders, with the added sweetness of roasted sweet potatoes and a touch of smokiness from applewood-smoked bacon.

🛒 Ingredients

• 6 slices applewood-smoked bacon
• 2 cups onion
• 2 cups celery
• 3 clove garlic
• 4 large sweet potatoes
• 2 tbsp all-purpose flour
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1/4 cup fresh parsley
• 1/4 cup heavy cream
• 2 tbsp unsalted butter

👨‍🍳 Instructions

1. 1

   Step 1: In a large pot, cook the applewood-smoked bacon over medium heat until crispy, then remove the bacon from the pot and set aside.

2. 2

   Step 2: Add the diced onion and sliced celery to the pot and cook until the vegetables are softened, about 5 minutes.

3. 3

   Step 3: Add the minced garlic and cook for 1 minute, until fragrant.

4. 4

   Step 4: Add the diced sweet potatoes and cook for 2-3 minutes, until lightly browned.

5. 5

   Step 5: Add the flour and cook for 1 minute, stirring constantly.

6. 6

   Step 6: Gradually add the chicken broth, whisking constantly to avoid lumps.

7. 7

   Step 7: Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes or until the sweet potatoes are tender.

8. 8

   Step 8: Stir in the heavy cream, cooked bacon, and chopped parsley.

9. 9

   Step 9: Season the chowder with sea salt, black pepper, and dried thyme to taste.

10. 10

    Step 10: Serve the chowder hot, garnished with additional parsley if desired.

💡 Pro Tips

For a creamier chowder, use more heavy cream or add a little cornstarch to thicken. To roast the sweet potatoes, simply brush with oil and roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender.

📊 Nutrition per Serving