I love this anytime of the year but especially when it’s cold wet and rainy out.
It’s so comforting and warming. It’s the kind of chowder that warms the bones.
I also have a vegan version I will also post.
Sweet Potato Corn Chowder
2 tablespoons unsalted butter
4 slices thick-cut bacon, cut into a small dice
3 cups diced peeled sweet potato
1 cup russet potato peeled and diced
1 carrot diced
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
1-2 stalks celery chopped
2-3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
punch of Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons yellow curry powder
3 -4 cups corn, drained either fresh frozen or canned .
1 can of beans either navy, kidney your choice
4-5 cups chicken stock
1/2 cup heavy cream
1 tablespoon sherry vinegar
1/4 cup minced chives
In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving 1/2 or all of the fat in the pot now add celery and carrot cook 2 minutes.
In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 4 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper.
Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.Important that you do this and cook out flour curry mix for 2 minutes or it’s pasty in this recipe and we don’t want pasty.
Add the corn, chicken stock, sherry vinegar. Bring to a low simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
Now add cream. Cook 2 minutes. Once you add cream don’t bring to a boil as it will break cream.
Plate into individual bowls and garnish with the crispy bacon and chives.
Top with chives
parsley or cilantro
If you have left overs reheat on low until hot not boiling.
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