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Sweet with a little spice, this is the perfect chowder for a cool fall day.
1. Wrap sweet potatoes in tin foil; do not pierce and roast in the oven for about 45 minutes to an hour at 375 degrees. Once soft, peel and cube. (Some of these will get smashed and some will not, so cube to your desired size.)
2. If using fresh corn on the cob, your cobs can be used to produce a broth. Place in a bowl with the heavy cream to infuse the corn flavor while you’re cooking the chowder. Discard cobs before adding the cream to the pot.
3. Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the bacon fat in your pot.
4. Cook leeks, onion, corn, thyme and marjoram in the bacon fat, stirring constantly until tender.
5. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes, or until potatoes are tender. Using an immersion blender, blend 1/2-1/3 of the soup. (You want to leave some of the corn and potato cubes whole.) At this point, you can add more chicken stock if needed, keeping in mind that you will still be adding in 1 1/2 cups heavy cream.
6. Simmer chowder for another 10 minutes, then add heavy cream (minus corn cobs) and combine well. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon.
Tips: Serve with corn chips or a nice crusty french loaf.
This is a vibrant soup with bright and fresh flavors. Mint and peas is a classic combination. Accompanied with the natural sweetness of roasted garlic and carrots and a kiss of spices, this elegant dish is a definite winner. Serve with fresh crusty ciabatta or croutons. This recipe serves 4 to 5.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!