Sweet Potato Corn Chowder
My good friend Jean hosted an oyster roast (good job Jean and Wayne) and I volunteered chowder as my contribution to the event. I chose a hearty sweet potato and corn chowder not a light version of summer style chowder, delicious when garnished with green onions, bacon crumbles, for example. You can really play with the amounts of corn, potatoes, and stock making it as thin or thick as you like.
I overdosed the chowder with corn at a whopping 7 cups, some of the corn that I froze from last summer’s crops, white, yellow, and bicolor, and about ½ large bag of frozen yellow corn. In reality you can choose to make the chowder with any available corn products and try roasting the sweet potatoes, but remember to add some steamed cubes to finish the soup. I made about 12 quarts, but the recipe is easily halved and it does freeze well.
1 pint heavy cream
2 ounces salt pork, diced, if you don’t want to use salt pork add a little more butter to saute vegetables
4 Tablespoons butter
8-12 cups chicken stock, you might not use it all
4 cups or 32 ounces of frozen corn + 3 cups summer corn
(Substitute for summer corn 3-4 cups creamed corn)
5 large sweet potatoes, cubed
2 medium sweet potatoes cubed and steamed to add to finished soup
4 cloves garlic, minced
1 large Vidalia onion, diced
1 leek diced, white and light green parts only
4 carrots, peeled and diced
Salt to taste
*optional pinch of turmeric
1 big bay leaf
1 sprig of thyme
1 tablespoon coriander
In a heated soup/stock pot, render the cubed salt pork until crispy, remove from pan and reserve. Melt the butter and sauté sweet potatoes, garlic, onion, leek, carrots, for 5 minutes then add 4 cups corn stir and sauté for another 5 minutes. Add seasonings, stir, add 6 cups stock and simmer 35-40 minutes. Remove bay leaf and thyme. Off burner, use a stick blender to thoroughly blend, alternately whiz in batches in a blender. Add the reserved sweet potatoes, cream and two cups corn heat 5 or so minutes, serve hot.