There is a unique delicacy to Sweet Potato and Corn Chowder and a candy-like quality to its flavor. It is, nonetheless, earthy and wholesome.
Sweet Potato and Corn Chowder
Author: Ann Robison, St. Louis
Recipe type: Soups and Stews
Serves: 6 servings
- 3 Tablespoons unsalted butter
- 1 large onion; peeled, chopped
- 3 medium sweet potatoes; peeled, diced
- 6 Cups chicken stock
- ground pepper
- 1 Cup sour cream
- juice of 1 lime
- 1 Tablespoon grated lemon zest
- 1/2 Cup heavy cream; see * Note
- 1 long green hot chili pepper; thinly sliced
- 1 1/2 Cups fresh corn kernels or canned shoepeg corn
- 2 1/2 Tablespoons tiny fresh cilantro leaves; for garnish
- toasted pita bread triangles; optional
- * Note: "You can omit the heavy cream and still have a smooth, delicious soup," Robison said.
- In 4-quart soup pot, melt butter over medium heat. Add onion; cook until soft but not brown. Add sweet potatoes and stock; season to taste with salt and pepper. Bring mixture to a boil. Reduce heat; simmer, partly covered, 25 minutes or until potatoes are quite soft.
- Meanwhile, in a small bowl, combine sour cream, lime juice and lemon zest. Whisk until well-blended. Set aside.
- When potatoes are tender, strain soup, reserving broth. Puree cooked vegetables in a food processor or blender. Whisk puree back into the broth; return mixture to pot. Whisk in heavy cream. Add hot pepper and corn. Cook 5 minutes or until pepper is crisp-tender. Do not let boil.
- Taste and correct seasonings.
- Serve soup hot in individual bowls garnished with a dollop of the reserved sour cream mixture and sprinkled with cilantro leaves. Serve with toasted pita bread triangles.