Sweet Potato Chowder with Brisket

While leftover Brisket isn’t always a thing, it does happen on occasion and this is a great use for it!


Equipment needed:
Dutch Oven
Cutting Board
Sharp Knive
Potato Peeler
Heat resistant spatula



  • 2 teaspoons olive oil
  • 1 tablespoon unsalted butter
  • large leekshalved and thinly sliced (light green and white part only)
  • 2 pounds sweet potatoespeeled and diced
  • 1 ½ teaspoon smoked paprika
  • 5 cups low-sodium beef broth
  • 2 tablespoons Brisket Fixx
  • 3 cups frozen corn
  •  cup heavy cream
  • 1 pound smoked beef Brisketshredded


  1. Heat the oil & butter in a pre heated Dutch Oven over medium heat until butter has fully melted.
  2. Add leeks & cook until they have softened & started to caramelize (usually about 5 minutes.)
  3. Stir in diced sweet potatoes & sauté for a minute or two. Add the smoked paprika and continue to sauté for a few seconds to help release its aroma.
  4. Pour in the beef broth and add a couple pinches of Brisket Fixx.  Bring to a boil, then lower the heat to a simmer and cook until the sweet potatoes are tender. (about 15-20 minutes)
  5. Add the frozen corn and cook until thawed, about 5 minutes.
  6. Transfer half the soup into a blender and blend until smooth.  Return to the dutch oven.  I like to mash the remaining potato mixture in the pot for a chunky consistency.
  7. Add the heavy cream and cook until the chowder thickens to the desired consistency. (5 to 10 minutes)
  8. Add most of the shredded brisket, reserving some to use as a garnish.  Cook an additional 3-4 minutes
  9. Taste & add more Brisket Fixx if necessary.
  10. Ladle into bowls, garnish with chopped chives and shredded brisket.


I like to vacuum seal my leftovers then throw into a pot of boiling water for 6/7 minutes to reheat (10/12 if frozen) to reheat without drying out my brisket.

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