Corn and sweet potato chowder

 
 
 

By 

With classic fall flavors, this soup is a welcome de-thawer on on Chicago's long fall and winter nights.

Ingredients

  • 2 cups frozen corn
  • 1 lb. sweet potatoes, peeled, ½-inch dice
  • 2 Tbsp. olive oil
  • 4 oz. turkey bacon, ½-inch dice
  • 1 medium onion, ½-inch dice
  • 1 (5 oz.) red pepper, ½-inch dice
  • 1 Tbsp. butter
  • 2 sprigs fresh thyme
  • 1 cup low-sodium chicken broth
  • 12 oz. can evaporated skim milk
  • 1 tsp. salt
  • ½ tsp. freshly ground pepper
  • 3 tsp. cornstarch
  • 2½ Tbsp. cold water
  • 2 Tbsp. fresh chives, chopped

Directions

  1. In a large pot, add olive oil. Add turkey bacon and sauté until slightly browned, about three minutes. Add the onion, sauté until soft, about three minutes (do not brown), add red peppers, thyme and butter. Saute another three minutes until the peppers are soft.
  2. In the pot, add corn, sweet potatoes, chicken stock, evaporated skim milk, salt and pepper. Bring to a boil and reduce heat to a simmering boil. Let cook about eight minutes or until sweet potatoes are cooked.
  3. In a bowl, mix cornstarch and water together to dissolve. Add to chowder and stir. Bring to a boil and cook for one minute or until thick. Add chives. Stir. Serve.

Yield: 6 servings

 
 





 
 
 
Copyright 2014 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint