Spicy sweet potato corn chowder
Spicy sweet potato corn chowder

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spicy sweet potato corn chowder. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Spicy sweet potato corn chowder is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Spicy sweet potato corn chowder is something that I’ve loved my entire life.

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

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

Whether you follow a special diet or not everyone will enjoy this soup. In a stockpot or Dutch oven over medium heat, melt the butter. In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk.

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!

Stir in corn and whipping cream. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and. Sweet Potato Chowder "My husband came up with this spicy soup that's a snap to make yet tastes wonderful," says Kathy Whitford of Oscoda, Michigan. Creamy bowls of it are warm and winning on a cool night.

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