Thursday, November 21, 2013

Sweet Potato Corn Chowder

Mid-November - cold, blustery, rainy, windy - perfect soup weather!

I whipped up a batch of sweet potato corn chowder for dinner last night and posted a picture on Facebook.   A friend requested the recipe, so rather than type it out on Facebook, I decided to revive the blog for easier sharing.

Enjoy!





Sweet Potato Corn Chowder

 

Ingredients*

3-4 slices thick-cut applewood smoked bacon, chopped
5-6 shallots (or 1/2 medium yellow onion)
1 medium carrot, peeled and diced
2 stalks celery, diced
1 medium sweet potato, peeled and diced
1 cup chicken or vegetable stock
2 cups heavy cream (can substitute half & half, or milk)
1 can golden corn, drained
1 can creamed corn
1/2 tbsp dried mustard powder
1 tsp dried parsley
1/2 tsp dried dill
1/2 tsp dried thyme
salt and black pepper, to taste


Directions

1. Heat soup pot over medium heat.
2.  Add chopped bacon.  Cook over medium heat, stirring occasionally, until crisp.  Remove with slotted spoon, and set aside.  Drain excess bacon grease.
3. Add shallots (or onion), carrots, and celery, and saute 3-4 minutes. 
4. Add sweet potato, cans of corn, stock, cream, and spices.  Stir well, then bring to a boil.  
5. Once boiling, cover and simmer for 15-20 minutes until potatoes are tender.  
6. Stir in cooked bacon, and serve with crusty bread.



As you can see by photo, I topped my soup with shrimp.   Thawed in cold water, tossed in salt, pepper, and Old Bay seasoning, then sauteed in olive oil & butter until thoroughly cooked.   The soup would also pair well with diced ham, shredded chicken, or leftover Thanksgiving turkey.


*Disclaimer:  I was not following a printed recipe last night, and didn't measure any of my ingredients while cooking, so a lot of these amounts are estimates based on what I think I threw into my soup pot last night.  Feel free to increase/decrease ingredients as you see fit.