Recipes

Sweet Rewards Recipe Contest

Sweet Potato-Andouille Chowder

2009 SECOND PLACE SOUPS

Ingredients:

2 tablespoons olive oil1/4 cup red bell pepper (chopped)
1/4 cup green bell pepper (chopped)
1/2 average onion (chopped)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon creole seasoning
10 ounce package matchstick carrots
4 average potatoes (peeled and small diced)
1 clove garlic (minced)
8 ounces boudin (casing removed and crumbled)
12 ounces andouille sausage (sliced thinly)
1 32 ounce box low sodium chicken stock
1 can Bruce's Sweet Potatoes (drained and mashed)
8 ounces frozen sliced okra (thawed, or fresh if available)

Instructions:

In a large stockpot over medium heat, add olive oil, peppers, onion, salt, pepper, creole seasoning, carrots, potatoes, garlic and crumbled boudin sausage. Saute until onions become clear, then drain excess liquid and oil from mixture.

Add sliced andouille, chicken stock, sweet potatoes. Sir to mix well. Simmer for 30 to 40 minutes. Add sliced okra and simmer for an additional 5 minutes. Serve warm. Garnish with sour cream, and chopped green onions if desired.

MAKES 6 SERVINGS

Credits:

Pamela Bligh
Gainesboro, TN