Christy Rost's Potato Leek Chowder with Sherry
Looking to add “wow factor” that will leave a lasting impression for your guests? Serve this exquisite, creamy chowder tableside from a roasted pie pumpkin! Christy Rost recipe ????
Potato Leek Chowder with Sherry
Ingredients
5 medium Yukon Gold potatoes, rinsed and peeled
¾ cup sweet onion, peeled and finely chopped
2 large leeks, white part only
4 slices bacon
4 cups chicken or vegetable stock or broth
1 ½ cups heavy cream
2 to 3 tablespoons dry sherry (optional)
1 teaspoon kosher or sea salt
Dash of white pepper
Freshly grated nutmeg, for garnish
Chopped fresh chives, rinsed, for garnish
1 5-pound pie pumpkin (optional)
Slice potatoes into 1-inch cubes and transfer them to a large saucepan with just enough water to cover them. Cover and cook just until they are knife tender, about 5 to 7 minutes; drain. Slice the root ends and green parts from leeks and discard. Wash them well to remove sandy soil from between layers, chop, and set aside.
Slice bacon into ½-inch pieces and sauté in a Dutch oven over medium heat until the fat is rendered, about 3 minutes. Stir in onion and leeks, and sauté several minutes until they are soft. Pour in chicken broth, cover, and bring to a low boil. Reduce heat and simmer 5 minutes.
Stir in cream and season with salt and white pepper. Gently stir in potatoes and sherry, cook until the chowder is hot, but do not boil. Ladle chowder into shallow bowls or cream soup cups and garnish with nutmeg and chives.
Yield: 8 to 10 first-course servings
Chef’s Note: Early in the day, rinse the pumpkin, cut a lid in the stem end, and reserve. Scrape out seeds and stringy pulp. Forty minutes before serving, preheat oven to 375 degrees. Place pumpkin cut side up and the lid on a cookie sheet lined with parchment paper. Roast 20-22 minutes until the top edge is browned, but the pumpkin is firm enough to serve as a container. Transfer pumpkin to a serving platter, pour in the chowder, garnish with nutmeg and chives, and replace the lid. Serve.
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Sherry's Cream Spinach Corn Soup
How to make Sherry's creamy coconut spinach corn soup, quick and easy to follow.
Cream of Crab Soup with Sherry #recipe #soup
1 lb. of jumbo lump crab meat
1 stick of butter
3 cans of cream of celery soup
4 1/2 cups whole milk
3/4 cup heavy cream
Salt and pepper to taste
1 teaspoon fresh parsley
Optional
1/3 cup sherry
Original recipe from Encore Restaurant
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Sherry Anne's Life Talk #25 - Quick French Onion Soup - and Delicious Too!
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Recipe:
4 - 5 white onions with sliced butter (2 - 3 for smaller portions). Microwave 9 minutes.
Combine with one 32oz container Beef Broth (either use from a box or make your own with Better than Bouillon cubes). Use 2 containers for a double batch. Cook and stir on medium for approx 10 mins to blend.
Seasoned croutons or bread
Swiss cheese, cheddar or Gruyere
Salt, pepper to taste
Cover croutons with cheese and let soften.
Serve and eat! Delish!
#LifeTalk #FrenchOnionSoup #FallFood
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Lisa is known for her mushroom soup, which she first made in college. This recipe was inspired by both Tuscany and adds a Piemontese touch- sherry, which gives this wonderful, creamy mushroom soup a velvety texture and a rich, warm taste! It’s perfect for this week between Christmas and New Year’s and a winter’s evening. Find the full recipe at