Spicy sweet potato corn chowder
Spicy sweet potato corn chowder

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, spicy sweet potato corn chowder. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Spicy sweet potato corn chowder is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Spicy sweet potato corn chowder is something which I have loved my whole life. They’re nice and they look wonderful.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have spicy sweet potato corn chowder using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spicy sweet potato corn chowder:
  1. Make ready 1 tbsp avocado oil
  2. Get 1/2 c diced celery
  3. Get 1 1/2 c chopped red bell pepper
  4. Make ready 1 small sweet onion
  5. Prepare 2 cloves minced garlic
  6. Prepare 4 c frozen (or fresh) corn
  7. Get 2-3 hot peppers finely chopped (I use ghost peppers, but jalapeños will do nicely)
  8. Make ready 1/4 tsp salt
  9. Get 1/8 tsp black pepper
  10. Make ready 1 tbsp cumin
  11. Prepare 2 c low- sodium vegetable (or chicken) broth
  12. Make ready 2 c peeled and cubed sweet potato
  13. Take 1 1/2 tsp cornstarch
  14. Take 1 1/2 c half and half (divided)

Stir in salt, pepper and stock, stirring well. Increase heat to medium and bring to a low boil. Spicy Corn and Sweet Potato Chowder A creamy soup of corn and sweet potatoes cooked in corn stock and spiced up with chorizo. A wonderful way to enjoy the bounty of late summer vegetables.

Instructions to make Spicy sweet potato corn chowder:
  1. In a large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.
  2. Stir in salt, pepper, cumin and broth, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8–10 minutes or until potatoes are tender.
  3. Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat.
  4. In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half.
  5. Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened.
  6. Remove from heat and serve. Enjoy!

Spicy Corn and Sweet Potato Chowder A creamy soup of corn and sweet potatoes cooked in corn stock and spiced up with chorizo. A wonderful way to enjoy the bounty of late summer vegetables. For other recipes using corn, please see my Recipes Using Corn Collection. Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well.

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