Recipe of Homemade Spicy sweet potato corn chowder
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Spicy sweet potato corn chowder. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Spicy sweet potato corn chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy sweet potato corn chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy sweet potato corn chowder is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spicy sweet potato corn chowder estimated approx 40 min (10 min prep, 30 min cook).
To get started with this recipe, we must first prepare a few ingredients. You can cook Spicy sweet potato corn chowder using 15 ingredients and 6 steps. Here is how you can achieve that.
It’s Fall, and that means time for making soups and stews! This is one of my family’s favorites (my daughter is a VERY picky eater, and even she loves it). When I make it I have to make 2 batches, one without the hot peppers, as my wife can’t handle spicy. I usually whip up some corn bread to serve with it.
Ingredients and spices that need to be Get to make Spicy sweet potato corn chowder:
- 1 tbsp avocado oil
- 1/2 c diced celery
- 1 1/2 c chopped red bell pepper
- 1 small sweet onion
- 2 cloves minced garlic
- 4 c frozen (or fresh) corn
- 2-3 hot peppers finely chopped (I use ghost peppers, but jalapeños will do nicely)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp cumin
- 2 c low- sodium vegetable (or chicken) broth
- 2 c peeled and cubed sweet potato
- 1 1/2 tsp cornstarch
- 1 1/2 c half and half (divided)
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!
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