Spicy sweet potato corn chowder
Spicy sweet potato corn chowder

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spicy sweet potato corn chowder. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Spicy sweet potato corn chowder is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Spicy sweet potato corn chowder is something that I’ve loved my entire life. They’re fine and they look fantastic.

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).

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

Check Out Corn Chowder On eBay. Pour half of the soup in a blender or food processor; purée. Add chicken broth, sweet potato, salt, pepper,chili flakes, basil and thyme. In a separate heated pan, add butter and melt.

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!

Habanero, Charred Corn, and Sweet Potato Chowder. Don't let the habanero shy you away from making this soup. Only a half pepper is used to give the chowder just a slight amount of heat. The soup is actually on the milder side. You could add the whole pepper if you want it extra spicy.

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