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Hello, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spicy sweet potato corn chowder. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Great recipe for Spicy sweet potato corn chowder. It's Fall, and that means time for making soups and stews! This is one of my family's favorites (my daughter is a VERY picky eater, and even she loves it).
Spicy sweet potato corn chowder is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Spicy sweet potato corn chowder is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have spicy sweet potato corn chowder using 14 ingredients and 6 steps. Here is how you can achieve it.
Active ingredients of Spicy sweet potato corn chowder:
- Get 1 tbsp avocado oil
- Make ready 1/2 c diced celery
- Make ready 1 1/2 c chopped red bell pepper
- Prepare 1 small sweet onion
- Get 2 cloves minced garlic
- Take 4 c frozen (or fresh) corn
- Get 2-3 hot peppers finely chopped (I use ghost peppers, but jalapeños will do nicely)
- Take 1/4 tsp salt
- Prepare 1/8 tsp black pepper
- Make ready 1 tbsp cumin
- Get 2 c low- sodium vegetable (or chicken) broth
- Take 2 c peeled and cubed sweet potato
- Make ready 1 1/2 tsp cornstarch
- Make ready 1 1/2 c half and half (divided)
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. This Simply Filling Spicy Sweet Potato-Corn Chowder with "Bacon" captures all the seasonal items I love and miss throughout the year. The smoky, corn kernels (grill it fresh or buy it frozen!) add sweet crunch and the chipotle peppers bring a little smoky heat to this corn chowder that blends so well with the creamy sweet potatoes and salty.
Instructions To Make Spicy sweet potato corn chowder:
- 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.
- 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.
- Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat.
- In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half.
- 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.
- Remove from heat and serve. Enjoy!
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. In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. A delicious bowl of spicy, sweet, and creamy.
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