Saturday, September 26, 2015

sweet potato corn chowder

Late season sweet corn and early Fall harvest sweet potatoes join hands in a hearty variation of this corn chowder.  Spice it up with poblano, and add in some zucchini, and you have yourself a satisfying, body-nourishing bowl of goodness, ready for your table.

sweet potato corn chowder
(serves 4-6)

2 slices bacon, snipped into smallish pieces 

2 T butter
3 fat cloves garlic, minced
1 medium sweet onion, small dice
1 medium zucchini, small dice, reserve some for garnish
1 large  poblano pepper, small dice
1 tsp dried thyme
salt and pepper
1/4 cup flour
4 cups chicken stock
4 ears sweet corn, kernels cut from cob, reserve some for garnish
2 medium sweet potatoes, small dice
2 cups milk
Dash or two Tabasco sauce

Add bacon to a heavy soup pot or Dutch oven on medium heat.  Saute until fat is rendered and bacon is crisp.  Remove bacon from pan to drain on paper towel. Add the butter to the pot.  Once it has melted, add in the onion, zucchini, poblano and garlic, and saute until tender, about 5-7 minutes.  Season with salt, pepper and add in the thyme.  Stir in the flour and continue to cook while stirring for a couple of minutes.  Slowly add in the stock while stirring.  Add in the corn and sweet potatoes and bring to a boil.  Reduce the heat and simmer for 15-20 minutes, until the potatoes are just tender.  Add in the milk, a dash or two of Tabasco sauce, and continue to simmer, stirring from time to time, for about 15-20 minutes more.  Taste and adjust seasoning as needed.  Garnish with finely diced zucchini, a few fresh corn kernels, and crisp bacon bits.

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