2 tablespoons unsalted butter
1/2 medium yellow onion
2 gloves garlic, chopped
2 medium sweet potatoes, cooked peeled and pureed (cook the potatoes in the oven at 425 for 1 hour until soft)
1 teaspoon of salt and fresh ground pepper
1/2 cup of dry white wine
3 cups of chicken broth
After baking potatoes, remove the skin and put them in a blender or food processor along with 1/2 cup of dry white wine. Blend until the potatoes turn to a puree. Put butter, onions and garlic in a medium saucepan and cook until the onions are clear. Add the potato/wine puree to the onions and stir the mixture for about 5 minutes until the onions and garlic are mixed into the puree. Next, add 3 cups of chicken broth and the salt and pepper. Let it cook on a medium heat for 20 to 25 minutes, stirring occasionally. Strain the mixture into a medium sized pot.
Finish:
2 tablespoons unsalted butter
1 medium sweet potato peeled and diced
2 teaspoons brown sugar
1 teaspoon of salt and ground pepper
1 cup dry white wine
4 slices of maple and brown sugar cured bacon
2 tablespoons of honey
3.5 ounces of shiitake mushrooms chopped
1/4 cup heavy cream
2 tablespoons finely chopped fresh tarragon leaves
Melt the butter in a medium pan and add the diced sweet potato. Heat until almost cooked thorough, then add the brown sugar. Once the sugar has dissolved, add the salt and pepper and let simmer. Cook bacon, cut it up and add. Cut up your mushrooms and cook them in a pan with a small amount of extra virgin olive oil for about five minutes, then add wine. Bring that to a boil for about five minutes, and add to chouwder base. Add 1/4 cup of heavy cream and bring to a boil. Place chowder in a bowl, sprinkle with your fresh tarragon and serve. This recipe should serve 4.
