Sweet Potato Chowder

Instructions

1. 1

   In a large pot, heat the melted butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.

   Tip: Avoid burning the onion.

2. 2

   Add the minced garlic and cook for another minute, stirring constantly.

   Tip: Be careful not to burn the garlic.

3. 3

   Add the peeled and diced sweet potatoes, chicken or vegetable broth, milk, allspice, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.

   Tip: Adjust the seasoning as needed.

4. 4

   Use an immersion blender to puree the chowder until smooth, or allow it to cool and puree it in a blender.

   Tip: Be careful when blending hot liquids.

5. 5

   Stir in the chopped fresh parsley, if using.

   Tip: Add the parsley just before serving for maximum freshness.

6. 6

   To serve, top each bowl with a sprinkle of crushed potatoes and a dollop of cheddar cheese, if desired.

   Tip: Get creative with your topping!

7. 7

   Serve immediately and enjoy!

   Tip: This chowder is best served fresh, but it can be refrigerated for up to 3 days or frozen for up to 2 months.