I don’t feel like eating, but I need to. So, I made a pot of sweet potato corn chowder yesterday and it was just the right amount of fresh, clean and hearty satisfaction.
Brad loved it so much; we talked about serving it at the restaurant with side condiments; kind-of like a build your own bowl. Super Yum…Enjoy and smooches!
2 Peeled diced organic sweet potato’s
2 bags of frozen organic sweet corn
2 boxes of organic low sodium chicken broth
1 Organic sweet yellow onion
1 Tablespoon of butter
Salt, Pepper and Tarragon to tastes
¼ to ½ cup of cheddar cheese
Bacon, sour cream, cheese, chili’s,
In a stockpot sauté one chopped sweet onion in the butter and brown until the onions are golden. To the onions add the flour and seasoning stirring constantly for about 3 minutes. Add in both boxes of chicken broth and potatoes. Cook until the potatoes are soft and cooked through. Once the potatoes are ready, let the soup cool slightly and then transfer batches into a blender or bullet. Be sure to not fill the chamber completely, (I do about 2/3rds full), otherwise the hot mixture can build pressure and blow when you open it. Puree the batches and place in a large bowl and then transfer back to the pot when the puree process is complete.
Blanch the frozen organic corn in boiling water for about 2 to 3 minutes, drain and add to the soup. Heat and serve. Yum!