SWEET POTATO CORN CHOWDER
Provided by The Daring Gourmet, www.daringgourmet.com
Yield 4
Number Of Ingredients 12
Steps:
- Fry the bacon in a Dutch oven or stock pot. Transfer to the bacon to a plate, leaving the bacon grease in the Dutch oven.
- Saute the onions in the bacon grease over medium-high heat until tender and translucent, about 7-8 minutes. Add the red bell pepper and cook for another 4 minutes. Add the sweet potato and cook for another 4 minutes. Add the flour and stir until dissolved.
- Add the broth, corn, thyme and marjoram. Bring to a boil, reduce the heat, cover, and simmer for 15-18 minutes or until the sweet potatoes are tender. If you prefer a creamier texture, puree about ⅓ of the mixture and return it to the pot.
- Add the cream, green onions and bacon and heat through. Add salt and pepper to taste. Serve.
ROASTED SWEET POTATO CORN CHOWDER
This is a fantastic dish that anyone can eat. It uses whole, fresh foods, and it's dairy free, gluten free, sugar free and vegan. Whenever I make it, I know everyone will love it. It's one of my all time favorite recipes!
Provided by Mellie M.
Categories Chowders
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven rack in the center and preheat the over to 425°F Oil a large roasting pan.
- Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 TB of the oil. Season well with salt and pepper. Roast until tender, tossing once or twice, 15-20 minutes.
- Reserve 1 cup of corn kernels. In a blender, puree the remaining corn with the water until very smooth, about 2 minutes. (If the corn kernel skins refuse to break down, and they look unsightly to you, pass the mixture through a sieve.) Set aside.
- In a heavy soup pot, heat the remaining TB of oil. Cook the celery, onion, and shallots over medium-high heat, stirring frequently, until the onions are slightly softened, about 3 minutes. Add the tomato paste and thyme and cook another minute, stirring frequently. Add the broth, pureed corn, bay leaf, 1 tsp salt, and pepper to taste.
- While bringing the chowder to a boil, peel the potato, cut it inch ½ inch dice, and add it to the pot. Cover the pot and simmer until the potato is tender, 25 to 35 minutes.
- Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. Adjust seasonings.
Nutrition Facts : Calories 159.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 0.9, Sodium 358.7, Carbohydrate 32.7, Fiber 3.6, Sugar 4.2, Protein 4.5
SWEET POTATO AND CORN CHOWDER
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
- In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
- Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
- Plate into individual bowls and garnish with the crispy bacon and chives.
ROASTED SWEET CORN CHOWDER
Provided by Guy Fieri
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
- Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
- In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
- In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
- Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
- Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
- In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
- Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
- Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
- Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.
SWEET POTATO-CORN CHOWDER
Make and share this Sweet Potato-Corn Chowder recipe from Food.com.
Provided by Bayhill
Categories Chowders
Time 1h
Yield 8 cups
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside.
- Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender.
- Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender.
- In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup.
- Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly.
- Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste.
- Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.
SWEET POTATO-CORN CHOWDER
A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!
Provided by Ashley Rose
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 6
Number Of Ingredients 17
Steps:
- Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
- Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
- Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
- Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
- Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
- Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 42.4 g, Cholesterol 69.1 mg, Fat 21.6 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 12.9 g, Sodium 558.5 mg, Sugar 14.5 g
More about "roasted sweet potato corn chowder recipes"
SWEET POTATO ROASTED CORN CHOWDER - TWO PEAS
From twopeasandtheirpod.com
4.8/5 (42)Total Time 50 minsCategory SoupCalories 138 per serving
- First, char the corn and poblano peppers. You can do this over a hot grill or gas flame. If using the grill, put the corn and pepper on the hot grill and char each side, 2 to 3 minutes per side, or until blistered and blackened. If using a gas flame, char the corn all over until at least half the kernels are blistered, and poblano until skin is blackened. You can also use the oven to broil the poblano peppers, cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.
- Place the poblano peppers in a paper bag and close it tight. Let sit for 5 to 10 minutes to steam, this will make it easier to peel. Meanwhile, stand each ear of corn up, stalk end down and use a sharp knife to slice the corn kernels off the cob. Remove the skin and seeds from the poblano pepper and dice. Set the corn and peppers aside. Note-if your poblano peppers are larger in size you might not need to add them all.
- In a large pot, heat the olive oil over medium-high heat. Add the onion and celery and cook for 5 minutes, or until softened. Add the garlic and cook for a minute more. Add the sweet potatoes, oregano, cumin, smoked paprika, and salt. Add the vegetable broth and Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 10 to 12 minutes or until the potatoes are soft. Stir in the roasted corn and cook for 2 minutes.
- Transfer about a third of the chowder to a blender and blend until smooth. Stir the mixture back into the pot. If you have an immersion blender you can blend the chowder in the pot, but don't over do it. You want there to be chunks
HEARTY VEGAN SWEET POTATO CORN CHOWDER - FLAVOUR …
From flavourandsavour.com
BEST POTATO CORN CHOWDER RECIPE, EATING ON A DIME
From eatingonadime.com
POTATO CORN CHOWDER - THE RECIPE REBEL [VIDEO]
From thereciperebel.com
VEGAN SWEET POTATO CORN CHOWDER RECIPE - RUNNING …
From runningonrealfood.com
SWEET POTATO CORN CHOWDER - WHOLE AND HEAVENLY …
From wholeandheavenlyoven.com
POTATO SWEET CORN CHOWDER - ERIN LIVES WHOLE
From erinliveswhole.com
ROASTED CORN AND POTATO CHOWDER - I WASH YOU DRY
From iwashyoudry.com
ROASTED SWEET POTATO & CORN CHOWDER RECIPE & INSTRUCTIONS
From collegeinn.com
ROASTED CORN CHOWDER - FROM MICHIGAN TO THE TABLE
From frommichigantothetable.com
ROAST POTATO AND SWEET CORN CHOWDER RECIPE
From tastingtable.com
SWEET POTATO CORN CHOWDER RECIPE
From howsweeteats.com
30 MINUTE SWEET POTATO & CORN CHOWDER - THE …
From thefamilyfoodkitchen.com
ROASTED CORN CHOWDER - A SOUTHERN SOUL
From asouthernsoul.com
ROASTED CORN AND POTATO CHOWDER - KUDOS KITCHEN …
From kudoskitchenbyrenee.com
SWEET POTATO ROASTED CORN CHOWDER - TWO PEAS & THEIR POD
From pinterest.com
ROASTED SWEET POTATO AND CORN CHOWDER RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #yams-sweet-potatoes #main-dish #soups-stews #potatoes #vegetables #dinner-party #holiday-event #vegan #vegetarian #chowders #dietary #one-dish-meal #seasonal #corn #brunch #4-hours-or-less
You'll also love