Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy sweet potato corn chowder. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Reviews for: Photos of Roasted Sweet Potato Corn Chowder. I was a little disappointed in this recipe. There was not nearly enough liquid and he end result was nothing like a chowder. It wasn't even like a stew it was more like a hash.
Spicy sweet potato corn chowder is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Spicy sweet potato corn chowder is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spicy sweet potato corn chowder using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spicy sweet potato corn chowder:
- Take 1 tbsp avocado oil
- Get 1/2 c diced celery
- Take 1 1/2 c chopped red bell pepper
- Get 1 small sweet onion
- Make ready 2 cloves minced garlic
- Get 4 c frozen (or fresh) corn
- Take 2-3 hot peppers finely chopped (I use ghost peppers, but jalapeños will do nicely)
- Make ready 1/4 tsp salt
- Take 1/8 tsp black pepper
- Make ready 1 tbsp cumin
- Make ready 2 c low- sodium vegetable (or chicken) broth
- Prepare 2 c peeled and cubed sweet potato
- Make ready 1 1/2 tsp cornstarch
- Prepare 1 1/2 c half and half (divided)
This basic recipe comes from Jeff Paige, the former chef at New Hampshire's Canterbury Shaker Village. Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and Best potato and corn chowder I've had in a long time! Everyone in my house loved it! I actually used sweet potato because that is what I had.
Steps to make Spicy sweet potato corn chowder:
- In a large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.
- Stir in salt, pepper, cumin and broth, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8–10 minutes or until potatoes are tender.
- Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat.
- In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half.
- Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened.
- Remove from heat and serve. Enjoy!
Everyone in my house loved it! I actually used sweet potato because that is what I had. I also blended it a little at. This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It's made with smoky bacon, creamy potatoes and sweet corn.
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