Corn and Sweet Potato Chowder

 

 

Ah, Summer is upon us and we have all these wonderful vegetables available!!  Tomatoes and corn - fresh out of the fields - nothing better!!  Of course, selling at two farmer's markets gives me access to a lot of fabulous vegetables!!  This past weekend I picked up a dozen ears of the best looking corn and I wanted to do something special with it.  Viola!!  Corn Chowder!!  NOT just plain ole Corn Chowder!!! Corn Chowder WITH Sweet Potatoes - oh my!!!

 

I found the recipe for this adventure in Andrea Chesman's cookbook, Serving Up the Harvest.  I have made several recipes in her book and each one has been wonderful.  So I knew this one had to be good.  Of course, sweet potatoes aren't quite in season now, so that involved a quick run to the grocery store.

 

This is another pretty easy recipe.  The hardest part is shucking all the corn - LOL!!!   And I think the next time I make this I will buy one of those little tools that help you cut the kernels off the corn so easily. 

 

One note . . . the recipe called for a "large" sweet potato.  I found a large sweet potato in my grocery store.  When I peeled it, it was white inside - never have seen a white sweet potato - oh my, an albino sweet potato!!  It still tasted good in the soup.

 

Anyway, onto the recipe . . .

 

Corn and Sweet Potato Chowder

 

Ingredients:

 

8 ears of corn, husked and silked

6 cups chicken broth

2 T butter

1 small onion, chopped

1 garlic clove, minced

1 large sweet potato, peeled and diced

1 1/2 cups milk or half-and-half

1 T sugar

salt and pepper to taste

 

Directions:

 

Cut the kernels off the corn and set aside in a separate bowl.

 

Pour the chicken broth into a large pot and add the corn cobs.  Bring to a boil, reduce heat and simmer for 30 minutes.

 

Melt the butter in a large stock pot.  Add the onion and garlic (your house will smell WONDERFUL!!) and sauté for about 3 minutes

 

Add the chicken stock, corn kernels, and sweet potatoes.

 

Bring to a boil, reduce heat and simmer for about 25 to 30 minutes.

 

Add the milk and sugar.  Season with salt and pepper.  Simmer for an additional 5 minutes. 

 

Serve hot.

 

Entire Recipe:

 

Corn and Sweet Potato Chowder

 

Ingredients:

 

8 ears of corn, husked and silked

6 cups chicken broth

2 T butter

1 small onion, chopped

1 garlic clove, minced

1 large sweet potato, peeled and diced

1 1/2 cups milk or half-and-half

1 T sugar

salt and pepper to taste

 

Directions:

 

Cut the kernels off the corn and set aside in a separate bowl.

 

 

Pour the chicken broth into a large pot and add the corn cobs.  Bring to a boil, reduce heat and simmer for 30 minutes.

 

 

Melt the butter in a large stock pot.  Add the onion and garlic (your house will smell WONDERFUL!!) and sauté for about 3 minutes

 

Add the chicken stock, corn kernels, and sweet potatoes.

 

 

Bring to a boil, reduce heat and simmer for about 25 to 30 minutes.

 

Add the milk and sugar.  Season with salt and pepper.  Simmer for an additional 5 minutes. 

 

Serve hot.

 

Enjoy!!

 

Verdict:

 

Oh my, this was good.  My mistake I used 9 ears of corn because I thought the ears were small.  You definitely do not need that much corn!!  I even think 7 ears would have sufficed.  An orange sweet potato would have given the soup more color, but I don't think would have added anything to the taste.  What did my resident expert think??  He loved it!!  So I am sure I will be making this again in the near future.