Sweet Potato and Corn Chowder
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Instead of regular potatoes, this thick, creamy chowder is made with healthier sweet potatoes. Their sweet flavor is perfectly complemented by corn and curry powder. All the vegetables are pre-seared in bacon grease, which imbues the chowder with smoky notes. For added flavor, add fresh thyme, sage, and bay leaf. It's hard to resist such a bouquet! Flour, butter, and heavy cream thicken the chowder. Serve the chowder in deep bowls, topped with bits of fried bacon and green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups peeled sweet potatoes, diced
- 2 tablespoons unsalted butter
- 4 thick slices bacon, finely diced
- 2 medium shallots, thinly sliced
- 2 cloves garlic, chopped
- 1 small sweet red pepper, diced
- 3 sprigs of fresh thyme
- 1 sprig of fresh sage
- 1 bay leaf
- 1/4 cup premium flour
- 2 tsp yellow curry powder
- 1 can (425g) canned corn, drained
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbsp sherry vinegar
- 1/4 cup chopped chives
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Recipes with similar ingredients: sweet potato, corn, sweet pepper, cream, bacon, curry, bay leaf, thyme, sage, sherry vinegar
Cooking the dish according to the recipe:
- Melt the butter in a saucepan or Dutch oven over medium heat. Add the bacon and cook until crisp and most of the fat has rendered, about 8 minutes. Remove the bacon from the pan, reserving the fat.
- In the same saucepan, cook the sweet potato, shallot, garlic, and bell pepper over medium heat, stirring frequently, until the shallot is soft and translucent, about 3 minutes. Add the thyme, sage, and bay leaf. Season with salt and pepper to taste. Add the flour and curry powder to the vegetables and stir to coat. Cook for another 2 minutes.
- Add the corn, chicken broth, heavy cream, and sherry vinegar. Bring to a boil and simmer, covered, until the sweet potatoes are tender, another 20-25 minutes. Season with salt and pepper to taste.
- Ladle the chowder into bowls and top with crispy bacon and chives.
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