Spicy sweet potato corn chowder
Spicy sweet potato corn chowder

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, spicy sweet potato corn chowder. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Spicy sweet potato corn chowder is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Spicy sweet potato corn chowder is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Prepare 1/2 c diced celery
  3. Get 1 1/2 c chopped red bell pepper
  4. Get 1 small sweet onion
  5. Get 2 cloves minced garlic
  6. Get 4 c frozen (or fresh) corn
  7. Take 2-3 hot peppers finely chopped (I use ghost peppers, but jalapeños will do nicely)
  8. Make ready 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. Take 1 1/2 c half and half (divided)

Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half. Stir in the celery, onion, and shallot.

Steps 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!

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. Stir in corn and whipping cream. Using potato masher, partially mash potatoes until chowder is slightly thickened.

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