CORN CHOWDER WITH SWEET POTATO RECIPES

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SWEET POTATO AND CORN CHOWDER RECIPE | GEOFFREY ZAKARIAN ...



Sweet Potato and Corn Chowder Recipe | Geoffrey Zakarian ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 50 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 slices thick-cut bacon, cut into a small dice 
2 cups diced peeled sweet potato
2 medium shallots, sliced 
2 cloves garlic, chopped 
1 small red bell pepper, diced 
3 sprigs fresh thyme 
1 sprig fresh sage 
1 bay leaf 
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour 
2 teaspoons yellow curry powder 
One 15-ounce can corn, drained 
2 cups chicken stock 
1 cup heavy cream 
1 tablespoon sherry vinegar 
1/4 cup minced chives

Steps:

  • In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
  • In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
  • Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
  • Plate into individual bowls and garnish with the crispy bacon and chives.

SWEET POTATO-CORN CHOWDER RECIPE | ALLRECIPES



Sweet Potato-Corn Chowder Recipe | Allrecipes image

A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!

Provided by Ashley Rose

Categories     Soups, Stews and Chili Recipes    Chowders    Corn Chowder Recipes

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 17

4 sweet potatoes
2 tablespoons butter
2 carrots, peeled and diced
2 ribs celery, chopped
½ large sweet onion (such as Vidalia®), diced
2 cloves garlic, chopped
5 cups vegetable stock
1?? cups light cream
1 (11 ounce) can creamed corn
3 tablespoons brown sugar
½ tablespoon ground coriander
1 teaspoon crushed red pepper flakes
½ teaspoon soy sauce
½ teaspoon red wine vinegar
½ teaspoon ground ginger
1 (10 ounce) can whole kernel corn, drained
salt and ground black pepper to taste

Steps:

  • Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
  • Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
  • Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
  • Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
  • Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
  • Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

Nutrition Facts : Calories 368.7 calories, CarbohydrateContent 42.4 g, CholesterolContent 69.1 mg, FatContent 21.6 g, FiberContent 5.4 g, ProteinContent 5 g, SaturatedFatContent 12.9 g, SodiumContent 558.5 mg, SugarContent 14.5 g

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