Beef & Sweet Potato Chowder


This comforting Beef & Sweet Potato Chowder is full of flavor, low fat, and has healthy carbs from the sweet potatoes! Dairy-free, Gluten-free, THM-E.

Beef & Sweet Potato Chowder- MamaShire

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Roast beef with sweet potatoes is one of my favorite comfort foods. I wanted to put together a soup that had those same delicious flavors. This Beef & Sweet Potato Chowder turned out exactly like I hoped – warm and comforting.

Tips for making Beef & Sweet Potato Chowder:

  • Optional: Puree one of the bags of thawed cauliflower in a food processor and then add it to the soup. It will make the soup a little thicker.
  • I added a little bit of “Hello Cheese” from the Trim Healthy Mama Cookbook on top of my bowl and it gave it some extra yum. If you can have dairy you could add a wedge of Light Laughing Cow cheese.
  • I use Herbamare seasoning in my recipe. It’s an organic seasoning salt that has herbs and vegetables infused in the sea salt. It is our favorite, but feel free to use your favorite seasoned salt.

Trim Healthy Mamas this soup is an E.

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Beef & Sweet Potato Chowder

Beef & Sweet Potato Chowder- MamaShire
  • Author:
  • Yield: 8-10 servings
  • Category: Soup

Ingredients

  • 1-2 lbs lean ground beef, grass-fed or leanest you can find
  • 6-8 cups beef broth
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 3 sweet potatoes, peeled and chopped
  • 2 bags frozen cauliflower, thawed slightly and chopped
  • 2 cups cashew or almond milk
  • 1 teaspoon Herbamare
  • pepper to taste

Instructions

  1. Take cauliflower out of freezer to begin thawing.
  2. Brown ground beef and then put in colander and run hot water over the beef to remove as much fat as you can. Let strain.
  3. In a large stockpot heat 1 tablespoon coconut oil until melted. Add onion to stockpot and cook until translucent. Add sweet potatoes, cauliflower, broth, and seasonings. Bring to a boil over medium high heat. Once boiling, back the heat down to medium and keep the soup at a low boil for 20 minutes. Add in strained beef and cashew milk. Lower heat and let simmer for 10 minutes more.

Notes

Cashew milk has more of a creamier texture than almond milk, but either will work fine in this recipe.

 

 
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10 Comments
  1. Jeanette

    Can I use fresh cauliflower or why only frozen? Thank you.

    • MamaShire (Author)

      Yes, you can use fresh cauliflower. I just like the simplicity of the frozen and I usually have some on hand. 🙂

  2. Stephanie

    Could I use almond milk instead of cashew? would that change the fat?? Thanks

    • MamaShire (Author)

      Stephanie, almond milk would work fine. Cashew milk has a little bit of a creamier texture, but that would really be the only difference. And no, it would not change the fats.

  3. Cindy B

    Made this for supper tonight. Perfect for a cool windy night like we are having. Will be saving this recipe and using again!

    • MamaShire (Author)

      So glad that you liked it! We are having a lot of wind tonight too.

  4. Lou Lawson

    I made this last weekend. My new favorite dish. It is fulfilling but light on the stomach.

    I did not use Herbamare, but have ordered some. Thanks for posting this delightful recipe, Mamashire. You, obviously, rock!

    • MamaShire (Author)

      Aww, thanks Lou!

  5. Jennifer Lagein

    Can I use coconut milk? Can’t have nuts.

    • MamaShire (Author)

      Hi Jennifer, I’m looking at a can of full fat coconut milk and it looks like you would be able to use 1 cup of it and still be able to keep it an E. More than that and it would take it into a crossover. Lite coconut milk and the carton coconut milk would not have as much fat so you may be able to use more of them and keep it an E. Just check the fat in the serving size. You need to watch the fat in the beef and the coconut milk to keep it under 5 grams per serving. Or just don’t add any milk and it will be a soup instead of a chowder.

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