Sweet Potato Chowder with Blood Orange Oil and Sage

It’s the very end of corn season (last day at our local farm stand) and sweet potatoes are just coming in.   This chowder is absolutely delicious, the blood orange oil complements the sweet potatoes, the sage lends a real fall flavor, the sweet corn is a perfect foil for the smokey chipotle pepper.  It’s easy to make, and dressy enough to serve to guests on a cool fall evening.  It only takes about half an hour to prepare, so there’s plenty of time to put together a cranberry cornbread to serve on the side.

Sweet Potato Chowder with Blood Orange Oil and Sage

1 sweet onion
1 red bell pepper
1 rib celery
2 carrots
1 chipotle pepper in adobo sauce (any grocery will have them in the ethnic food section)
3 tbsp. olive oil, divided
3 sprigs fresh thyme
20 fresh sage leaves
4 cups low sodium vegetable stock or broth
2 tbsp. orange juice concentrate
3 medium sweet potatoes
3 ears fresh corn or 3 cups frozen corn
1 cup cashew cream
3 tbsp. blood orange oil
salt and pepper
1 ripe tomato
2 scallions


Finely chop the sweet onion, red bell pepper, celery and carrots.
In a dutch oven or soup pot, heat 2 tbsp. of the olive oil over medium heat.  Add the chopped vegetables, the chipotle pepper, and the sprigs of thyme.  Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 10 minutes.  Take a wooden spoon, find the chipotle pepper in the pot, and mash it against the side of the pot to crush it.  If there are any big pieces left, remove them, mince them, and add them back in.

While the onion mixture is cooking, peel the sweet potatoes and cut them into 1/2” dice.  Shuck the corn and cut the kernels from the cob.
Mince half of the sage leaves.

When the vegetables in the pot are soft, add the vegetable stock, the orange juice concentrate,  the minced sage leaves, and the sweet potatoes.  Turn heat to high and bring the chowder to a boil.  Turn heat to low and simmer for about 10 minutes, or until sweet potatoes are tender.

Stir in the corn, the cashew cream, and the blood orange oil.  Simmer for about 5-10 minutes more.  Turn off heat.  Remove the thyme sprigs.  Taste and add salt and pepper to taste.

Add the remaining tbsp. of olive oil to a small skillet.  Lay the remaining whole sage leaves  in the skillet in a single layer and fry them over medium heat, watching carefully, until they change color and shrink down a bit, being careful not to let them burn.  Remove sage leaves from skillet and drain them on a paper towel.

Cut the tomato into medium dice.  Wash the scallions well and finely mince the green ends.  Combine the tomato and onion in a small bowl.  Crumble the fried sage leaves.

To serve:  ladle chowder into bowls.  Place a heaping tbsp. of tomato and scallion in the center of each bowl of chowder.  Sprinkle with the crumbled fried sage leaves.

Serve with warm corn bread.

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7 Comments on “Sweet Potato Chowder with Blood Orange Oil and Sage”

  1. Craig Says:

    This is like watching a trailer for my own personal dining experience tonight when I get home.

  2. michelle Says:

    This sounds absolutely delicious Elizabeth! I want to make it right away but I am not sure where to find the blood orange oil, I don’t think I have seen it anywhere. Please help!!

    • I have enough to share with you, Michelle! Will bring some by tomorrow. I buy it at La Roux or When Pigs Fly bakery in NH and ME, respectively. I know you and Danny will love this recipe!

  3. michelle Says:

    Yes, I just made the chowder for dinner and couldn’t wait to try it. Have to say it is a real keeper. Loved the orange oil and chipotle in the background w/ the wonderful creaminess of the cashew creme. The fried sage leaves just totally made it. I can’t wait for dan to try it tonight! Thanks Elizabeth, love your food!!

    • So glad you liked it, Michelle. I just came from Latoff’s Farm and he actually had a little more corn today. Also sauce tomatoes. Can you guess what I’m doing right now?

  4. […] in the kitchen, pondering what to make for dinner.  Consider pasta primavera, pasta al invierno, sweet potato and corn chowder, creamy tomato soup, creamed spinach with cumin, cayenne and cubed tofu—bring it on, […]

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