Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, spicy sweet potato corn chowder. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Stir in salt, pepper, cumin and broth, stirring well. Increase heat to medium and bring to a low boil. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn.
Spicy sweet potato corn chowder is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Spicy sweet potato corn chowder is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have spicy sweet potato corn chowder using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spicy sweet potato corn chowder:
- Get 1 tbsp avocado oil
- Prepare 1/2 c diced celery
- Make ready 1 1/2 c chopped red bell pepper
- Prepare 1 small sweet onion
- Get 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
- Make ready 1/8 tsp black pepper
- Take 1 tbsp cumin
- Get 2 c low- sodium vegetable (or chicken) broth
- Make ready 2 c peeled and cubed sweet potato
- Take 1 1/2 tsp cornstarch
- Get 1 1/2 c half and half (divided)
The smoky, corn kernels (grill it fresh or buy it frozen!) add sweet crunch and the chipotle peppers bring a little smoky heat to this corn chowder that blends so well with the creamy sweet potatoes and salty. Stir in the celery, onion, and shallot. In a stockpot or Dutch oven over medium heat, melt the butter. In small bowl, stir together flour and water with whisk.
Instructions 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!
Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and. In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered.
So that’s going to wrap this up with this special food spicy sweet potato corn chowder recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
