Sweet Potato Oyster Soup
Oysters and heavy cream turn a simple sweet potato chowder into something downright luxurious.
Ingredients
- 1 (8 oz) can Chicken of the Sea® Whole Oysters, drained
- 2 Tablespoons butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and chopped (about 3 cups)
- 4 cups vegetable or chicken stock
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 1 teaspoon chopped fresh oregano leaves (or 1/4 teaspoon dried oregano)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- black pepper, to taste
- 1 cup heavy cream
- 1/3 cup flour
- 4 cups baby spinach
Nutrition Facts
calories
174
total fat
12.7g
saturated fat
7.4g
trans fat
0.2g
cholesterol
54mg
sodium
898mg
total carbohydrates
11g
fiber
2g
total sugars
2g
protein
5g
vitamin d
2%
calcium
8%
iron
19%
potassium
7%
Instructions
- In a pot over medium heat, melt the butter then add the onions and garlic. Cook until softened and fragrant, about 3 minutes.
- Add the sweet potato. Cook for a few minutes or until the sweet potato starts to soften.
- Add the vegetable or chicken stock, thyme, oregano, cumin, salt, and pepper. Bring up to a simmer. Reduce heat and simmer for about 5-10 minutes or until the sweet potato is tender.
- Whisk the flour into the heavy cream until no flour lumps remain. Pour the cream mixture into the soup. Continue simmering until soup thickens, stirring often.
- Stir in the oysters and spinach and simmer for 2 minutes or until heated through. Taste for seasoning and serve with crackers, toast, bread, etc. if desired.
Nutrition Facts
calories
174
total fat
12.7g
saturated fat
7.4g
trans fat
0.2g
cholesterol
54mg
sodium
898mg
total carbohydrates
11g
fiber
2g
total sugars
2g
protein
5g
vitamin d
2%
calcium
8%
iron
19%
potassium
7%
