Spicy sweet potato corn chowder

Name: How to cook Spicy sweet potato corn chowder - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

Kevin VilleMonte

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). When I make it I have to make 2 batches, one without the hot peppers, as my wife can’t handle spicy. I usually whip up some corn bread to serve with it.

Ingredient

Food ration :

6 people

Cooking time :

40 min (10 min prep, 30 min cook)

1 tbsp

avocado oil

1/2 c

diced celery

1 1/2 c

chopped red bell pepper

small sweet onion

2 cloves

minced garlic

4 c

frozen (or fresh) corn

2-3

hot peppers finely chopped (I use ghost peppers, but jalapeños will do nicely)

1/4 tsp

salt

1/8 tsp

black pepper

1 tbsp

cumin

2 c

low- sodium vegetable (or chicken) broth

2 c

peeled and cubed sweet potato

1 1/2 tsp

cornstarch

1 1/2 c

half and half (divided)

Cooking instructions

* Step 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.

* Step 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.