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The Washington Post

Wild Rice, Sweet Potato and Apple Chowder

Wild Rice, Sweet Potato and Apple Chowder 8.000

Dayna Smith for The Washington Post

Nourish Dec 12, 2012

Sweet potatoes are a holiday favorite of mine, but they didn't make the cut on my crowded Thanksgiving menu. Lately I've been slipping them into my everyday cooking.

Here, I use them just as I would use a regular potato, in a chowder-style soup bolstered by other seasonal flavors. As a finishing touch, I add sauteed apple cubes just before the soup is done so the apple cubes don't dissolve.

Serve with a chicken sandwich or before a roast pork dinner. It's also great as a meal with a hunk of whole-grain bread and a cucumber salad.

Make Ahead: The chowder is just as good -- or maybe better -- the next day.


Servings: 8

Yield: Makes a generous 8 cups

Ingredients
  • 4 teaspoons olive oil
  • 1 large (8 ounces) onion, finely chopped (a scant 2 cups)
  • Kosher salt
  • 2 teaspoons ground cumin, or to taste
  • 3/4 teaspoon freshly grated nutmeg
  • 2 1/2 cups homemade or no-salt-added chicken broth
  • 2 1/2 cups unsweetened apple cider
  • 3/4 cup uncooked wild rice
  • Freshly ground black pepper
  • 1 pound (1 large or 2 medium) sweet potatoes, peeled and cut into 1/2-inch cubes (3 cups)
  • 1 tablespoon unsalted butter
  • 1 large Granny Smith apple, peeled, cored and cut into 1/4-inch cubes
  • Chopped fresh chives, for garnish (optional)

Directions

Heat 3 teaspoons of the oil in a 4-quart soup pot over medium heat. Add the onion and a pinch of salt; cook, stirring, for 3 to 4 minutes, until the onion starts to soften. Add the cumin and nutmeg; cook for 30 seconds, stirring. Pour in the broth and cider; bring the liquid to a boil, increasing the heat as needed. Stir in the wild rice; season with salt and pepper to taste. Once the liquid returns to a boil, cover and reduce the heat to medium-low (or as needed) so the liquid maintains a low, steady boil. Cook for 20 minutes; add the sweet potato cubes, then cover and cook for 30 to 40 minutes, until the wild rice and sweet potatoes are tender.

While the chowder is cooking, heat the remaining teaspoon of oil with the butter in a large (10-inch) nonstick saute pan or skillet over medium-high heat. Add the apple cubes and saute for 4 to 5 minutes, tossing them every 30 seconds or so, until the apple cubes are evenly coated, cooked through and lightly browned. Remove from the heat.

Taste the chowder, and adjust the seasoning as needed. Add the sauteed apple. Cook (over medium-low heat) for 5 minutes, then remove from the heat and let sit for 10 minutes before serving. Garnish with chopped chives, if desired.


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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 200


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 2g 10%

Cholesterol: 10mg 3%

Sodium: 105mg 4%

Total Carbohydrates: 37g 12%

Dietary Fiber: 3g 12%

Sugar: 14g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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