Corn and Sweet Potato Chowder Ronit Penso

Corn and Sweet Potato Chowder

Corn and Sweet Potato Chowder Ronit PensoWith abundance of fresh corn to feed my corn addiction, a couple of weeks ago I felt like cooking some nice corn chowder. The weather was still too hot for such a heavy soup, so I came up with a lighter version for it.
I substituted the regular potatoes with sweet potatoes, and the heavy cream with milk and half and half. I used only a small amount of flour and thickened the chowder mainly by processing part of it in a blender. The result was indeed much lighter than most chowders, but it was still not a summery soup by all means. The solution was to up the AC to almost freezing temperature and to pretend it’s already fall and not the middle of summer – and it worked!
Now that the weather seems to be getting a bit cooler, I’ll be making this tasty chowder again. The colors definitely bring autumn to mind, and this chowder looks much more suitable for the season. Try it and enjoy.

Notes:
* Most chowders use thyme as the herb of flavor. As I didn’t have fresh thyme, I used Herbs de Provence mix instead, as it contains thyme, along with other herbs and lavender. I loved the result and will definitely use the mix again. However, fresh thyme can be used instead.
* I used precooked thinly sliced bacon, which is less fatty. Regular bacon can be used instead, but in this case, remove part of the fat, so that the chowder will not end up too heavy.
* For a vegetarian version, simply omit the bacon.

Makes: 6
Prep time: 30 minutes
Cooking time: 30 minutes

Ingredients:
2½ cups cooked corn (from 3 corn ears)
2 cup liquids from cooking the corn (or vegetable stock)
5 strips precooked thinly sliced bacon, chopped
2 Tbs butter
½ medium white onion, small diced
3 scallions, chopped
1 tsp salt
¼ tsp black pepper
¼ tsp white pepper
1/3 cup small diced celery
1/3 cup small diced carrot
2 Tbs flour
1 cup milk
2 cups Half & Half
1 cup small diced sweet potato
1 tsp herbs de Provence (or fresh thyme)
For serving:
Chopped scallions and celery leaves

1. Place the corn ears in a large pot and cover with water. Cover the pot and bring to a boil. Cook for a minute and turn off the heat. Let cool to room temperature. Measure 2 cups of the cooking liquids and set aside. With a large knife, scrape the kernels from the corn and measure 2½ cups. Set aside.
Corn and Sweet Potato Chowder Ronit PensoCorn and Sweet Potato Chowder Ronit Penso
2. In a large pot, mix the bacon, butter, onion, scallion, salt, black and white pepper. Sauté on medium-high heat until the onion is soft and transparent. Add the celery and carrots. Mix and sauté for 2-3 minutes, until they soften.
Corn and Sweet Potato Chowder Ronit PensoCorn and Sweet Potato Chowder Ronit Penso
Corn and Sweet Potato Chowder Ronit PensoCorn and Sweet Potato Chowder Ronit Penso
3. Add the flour and mix until it absorbs the fat. Add the milk, while stirring, to avoid lumps. Add the half and half, sweet potatoes and herbs de Provence mix. Mix, bring to an almost boil and lower the heat to low. Taste and adjust seasoning if needed. Cook for 25 minutes.
Corn and Sweet Potato Chowder Ronit PensoCorn and Sweet Potato Chowder Ronit Penso
4. Ladle 3 cups of the chowder into a blender, or a small food processor fitted with the metal blade. Blend well and pour back into the chowder. Mix well and serve, with the chopped celery and scallions on top.
Corn and Sweet Potato Chowder Ronit PensoCorn and Sweet Potato Chowder Ronit PensoCorn and Sweet Potato Chowder Ronit PensoCorn and Sweet Potato Chowder Ronit Penso Corn and Sweet Potato Chowder Ronit Penso

64 thoughts on “Corn and Sweet Potato Chowder

  1. judilyn says:

    This is the type of soup that I make frequently – but usually just using up bits of this and that, along with the requisite potato/sweet potato and a good amount of caramelized onions. I usually thicken with flour, but that’s a great idea to just whiz some of the veggies into compliance.

    Virtual hugs,

    Judie

    Liked by 1 person

  2. Audrey says:

    I never thought to substitute sweet potatoes for regular ones with corn. Must try as we love sweet potatoes. Did you find the soup a bit sweet? My regular corn chowder ends up pretty sweet with regular potatoes sometimes. Depends on the corn. I add a glug of some kind of vinegar and it doesn’t taste like dessert soup.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      lol Fresh corn is indeed much better than any tinned corn. I definitely try to have as much as humanly possible while it is in season, and freeze some more for later. However, when these options fail, I can’t deny I would still choose the tinned stuff over nothing. Hopeless addict!. :)

      Liked by 1 person

  3. cookandenjoyrecipes says:

    Fantastic with all those veggies. Have to try it
    I am following your blog, and wanted to invite you to participate and feature as a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments with a link to a recipe on your blog, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

    Liked by 1 person

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