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Cilantro Scented Sweet Potato Chowder

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Cilantro Scented Sweet Potato Chowder

Chef Quenby Schuyler shares another yummy recipe. This soup should warm you up on these fall days.

Cilantro Scented Sweet Potato Chowder

2 tablespoons olive oil

1 large red onion

2 minced garlic cloves

5 sprigs of cilantro tied in a knot

Coarse sea salt

1-1/2 teaspoons chipotle in adobo

2 large sweet potatoes peeled and diced

6 cups chicken stock  


In a large soup pot heat the olive oil. Add the onion, garlic, cilantro knot, and good pinch of sea salt.

Stir the aromatics until they are softened but not browned; then add the chipotle and diced sweet potatoes and stir until combined.

Add the chicken stock and bring to a boil, lower the heat and simmer until potatoes are soft (about 30 minutes).  

Remove the cilantro sprigs and pour contents into a blender, blend slowly until smooth, add more stock if you need to.  

Season to taste with salt and pepper  Ladle into bowls and top with fresh avocado, tortilla strips, and a little olive oil.

About Chef Quenby Schuyler 


Growing up and a farm in West Chicago was where Quenby developed her passion for all things food. She then moved to Boulder, Colorado at the time when the local and organic scene was just emerging.  From there she furthered her knowledge in alternative cooking methods and brought them back to Chicago where she works as a private chef.  Although comfort foods like her famous pumpkin squares are her favorite types of meals to prepare; she focuses on healthy and whole food preparation for her clients and their families.  It is her passion to educate and entertain her clients with putting a creative spin on old standbys by using alternative ingredients.  Find more recipes, photos, and contact information at Qs-Kitchen.com.


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