Sweet Potato Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 large sweet potatoes, peeled, divided use
4 T butter
2 cloves garlic, chopped
1 Spanish onion, peeled and diced
2 ribs celery, diced
3 carrots, peeled and diced
8 c. chicken stock (2 boxes)
5 dashes Worchestershire sauce
1/4 c. packed brown sugar
1 T ground coriander
2 c. heavy cream
1 can (16 oz.) whole-kernel corn, drained
1 can (16 oz.) creamed corn
Kosher salt and freshly ground pepper, to taste
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Directions: |
Directions:To prepare sweet potatoes: In 3-quart saucepan, bring 1 1/2 quarts salted water to a boil over high heat. Dice 2 sweet potatoes. Add to boiling water. Boil for 10 minutes. Drain in colander. Rinse with cool water. Set aside. Roughly chop remaining 5 sweet potatoes.
To make soup: In stockpot, melt butter over medium-high heat. Add garlic, onion, celery, carrots and 5 chopped sweet potatoes. Saute for 10 minutes. Add stock. Bring to a boil. Reduce heat to medium. Simmer for 30 to 35 minutes or until sweet potatoes are soft and tender. Remove from heat. Add Worchestershire sauce, brown sugar, coriander and cream.
To finish soup: Puree soup in pot using hand blender or working in batches with regular blender until smooth and creamy. Add reserved diced sweet potatoes, whole-kernel corn and creamed corn. Return soup to heat. Simmer for 5 to 7 minutes. Season with salt and pepper. |
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Number Of
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Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: Got this recipe from the Pioneer Press, and we really like it! Thought it would be a good plan for Lent. Halfway through enjoying the first bowl, I realized why Jim had looked puzzled when he saw I was adding chicken stock!
Takes a little muscle and fresh tools to peel, dice and chop sweet potatoes. We use the yellow sweet potatoes.
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