Sweet Potato & Corn Chowder
Hello, dear reader! Today, I want to share with you a dish that has become a personal favorite of mine - Sweet Potato & Corn Chowder. It's a delightful blend of creamy sweet potatoes, crunchy corn, and aromatic herbs, creating a cozy symphony of flavors in every spoonful.
Equipment
- 1 separate pan
Ingredients
- 1 sweet potato peeled and diced (8-10 ounces)
- 6 oz corn fresh (frozen is okay, too!)
- 1 Large onion diced
- 20 fl oz water
- 2 oz butter unsalted
- 2 oz all purpose flour
- 6 oz heavy cream
- 6 fl oz whole milk
- 1 ½ teaspoon dried sage
- ¼ teaspoon nutmeg grated
- 1 tablespoon apple cider vinegar
- 1-2 dash Tabasco sauce
- 2 teaspoons salt or to taste
- 1 tablespoon canola oil
Instructions
- Heat canola oil over medium heat, add the onion and cook until translucent.
- Add the sweet potato, corn, water and heavy cream. Bring to a boil. Reduce to a simmer and cook until the sweet potatoes are tender (10-15 minutes).
- Meanwhile, in a separate pan, begin to melt the butter over medium heat to make the roux. Cook until the butter begins to brown, add the sage and stir, and then add the flour until evenly distributed. Be careful—it will burn quickly, so have the sage and flour ready to go in. Stir this constantly to avoid scorching and when it no longer smells like raw flour, whisk in the milk until smooth. Promptly remove from the heat.
- As soon as the sweet potatoes are finished, whisk in the white sauce from the second pan until evenly incorporated and thickened.
- Turn off the heat and season with salt, vinegar, Tabasco, and nutmeg.
Video
Notes
This Sweet Potato & Corn Chowder is the epitome of comfort food. The velvety texture of the chowder is achieved by blending some of the cooked sweet potatoes, creating a luscious and creamy base. The combination of sweet potatoes and tender corn kernels adds a natural sweetness and delightful crunch to every spoonful.