I made KD's recipe for Sweet Potato Chowder w/bacon and onions from the blue book. I made this afternoon to have for dinner tonight but I think I may have messed up somewhere. I pureed it, and now it is the consistency of mashed potatoes, not chowder. Has anyone else made this and what was the consistency? I do have to say though, that even though it is thick, it has a wonderful flavor. I am thinking about adding some chicken broth or just a touch more milk when I reheat it to thin it.

Jill

quote:

Originally posted by Kat N.:
I was inspired to make this today having remembered seeing this post.

I did not have any sage, so I used a little poultry seasoning and I used nf milk (it called for 2%).

I pureed it all and agree that it needs a little chunkiness...so next time I will only puree 1/2-3/4 of it.

It is delicious and I can't wait for dinner!

It is even better the next day when all the flavors have had time to develop!!

Jill

I was inspired to make this today having remembered seeing this post.

I did not have any sage, so I used a little poultry seasoning and I used nf milk (it called for 2%).

I pureed it all and agree that it needs a little chunkiness...so next time I will only puree 1/2-3/4 of it.

It is delicious and I can't wait for dinner!

I agree, slowly add chicken broth until you get the consistency that you want.

Next time, you may want to not puree so much and leave it chunkier.

i would just add ckn broth like you say. Also depending on how you pureed it... i use one of those stick mixers where you just put it in the pot. Almost always upon re-heating I add liquids to potato based soups....