Another phenomenal recipe from my aunt (I believe the original recipe came from Cook’s Country in order to give credit where credit is due), this soup is unbelievably delicious and is so unique with the sweet potatoes and the cornbread-style roux. I actually always pass up the sweet potatoes at Thanksgiving and never buy them for our menu rotation, but this soup may have converted me otherwise. They were delicious and tender and added a yummy sweetness to the creamy, slightly smoky flavor of the chowder. This is a must-make and I can’t wait to make it a few more times before the cold weather is gone.
Trade Secrets:The original recipe calls for low-sodium chicken broth. I think low-sodium is a great idea, but after the soup was finished and I took a taste from my bowl, I pulled out the salt and pepper and seasoned my serving because I thought it needed a little something. My recommendation would probably be to season the batch of soup with salt and pepper to taste prior to serving.