Corn And Sweet Potato Chowder With Saffron Cream Recipes

SWEET POTATO-CORN CHOWDER

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.

CORN AND SWEET POTATO CHOWDER WITH SAFFRON CREAM

Steps:

• If you're using fresh corn, remove the husks and silk and trim off the bottom of the cob so it's flat.
• One at a time, stand up each ear of corn inside a large, flat bowl. Use a sharp knife to remove the kernels from the ear, cutting straight down.
• Use the blunt side of the knife to scrape down the cob to release the corn "milk." Mix the kernels and the corn milk and set aside. Set the cobs to the side.
• In a large stockpot over medium-low heat, warm the olive oil. When hot, add the onion and cook for 5-8 minutes, or until translucent.
• Add the yellow and red bell peppers and cook for 3 minutes. Add the sweet potato, season with the salt and pepper, and cook for 5 minutes.
• Stir in the flour, tossing the vegetables to make sure they're coated. Cook for a few minutes.
• Turn the heat to high and whisk in the vegetable stock and bring to a boil. Add the cobs to the pan (but not the kernels). Turn the heat to low, cover and cook for 5-8 minutes or until the potato is almost tender.
• In a small saucepan over low heat, add the cream and saffron and steep for 5 minutes.
• Add the saffron cream, the corn kernels (add the frozen kernels if using), and corn milk (if using fresh corn) to the stockpot and simmer for 5 minutes. Taste and adjust the seasoning as needed.
• If using fresh corn, use tongs to hold the cobs over the pot. Use a knife to scrape off any bits of corn that are still on the cob, and into the pot.
• Serve in bowls, and garnish with the scallions and chives.

SWEET POTATO AND CORN CHOWDER

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.

SWEET POTATO CORN CHOWDER

Steps:

• In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate.
• Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes.
• Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through.
• Garnish with freshly ground black pepper and sliced green onions before serving.

CORN AND SWEET POTATO CHOWDER WITH SAFFRON CREAM

Steps:

• 1 If you're using fresh corn, shuck the ears, discard the silks and trim off the ends so you can stand the cob flat
• 2 Working with one at a time, stand each cob on its end inside a large bowl; use a sharp knife to remove the kernels by working the blade straight down against the cob
• 3 Use the blunt side of the knife to then scrape down the cob; this will help release any milky corn liquid
• 4 Stir that liquid and the corn together
• 5 Reserve the spent cobs
• 6 Warm the oil in a large stockpot over medium-low heat
• 7 Stir in the onion and cook, stirring occasionally, for 8 minutes or until translucent
• 8 Add half of the yellow bell pepper and half of the red bell pepper, and cook for 3 minutes
• 9 Add the sweet potato, season lightly with salt and pepper, and cook for 5 minutes
• 10 Stir in the flour and cook, stirring well to coat all the vegetables, for 2 minutes
• 11 Increase the heat to high; gently whisk in the broth and bring to a boil
• 12 Add the corncobs (not the corn kernels)
• 13 Reduce the heat to low, cover and cook for 5 to 8 minutes or until the potato is almost tender
• 14 Combine the cream and saffron in a small saucepan over low heat; once the mixture is warmed through, stir it and let it steep (off the heat) for 5 minutes
• 15 Add the saffron cream, corn kernels and corn milk to the stockpot; cook for 5 minutes
• 16 Taste, and add salt and pepper as needed
• 17 Use tongs to remove the cobs from the pot; holding each one over the pot, use a knife to scrape off any bits of chowder or corn clinging to the cob
• 18 Ladle the chowder into mugs or bowls; sprinkle with the scallions, chives and the remaining red and yellow bell peppers, then serve

SWEET POTATO CHOWDER

Steps:

• In a large saucepan, saute celery in butter until tender. Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

ROASTED SWEET POTATO CORN CHOWDER

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
• Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
• Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
• Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
• Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

SWEET POTATO CORN CHOWDER

Steps:

• In stock pot, sauté bacon over medium heat until crisp and browned.
• Remove bacon and set aside.
• Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
• Sauté for 10 minutes, stirring occasionally.
• Add sweet potatoes, corn, chicken broth and 2 1/2 cups water to mixture in stock pot.
• Cook until sweet potatoes are tender (approx. 15 to 20 minutes).
• Mix cornstarch and 1/2 cup water and stir into soup.
• Heat to boiling, stirring constantly and cook until thickened.
• Reduce heat to low, stir in half and half or milk, bacon and cooked chicken.
• Garnish with fresh thyme, if desired.

SWEET POTATO-CORN CHOWDER

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, HAM AND CORN CHOWDER

Steps:

• In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat. , In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened.