MENU
 
 
 
 

  • Sweet Potato Corn Chowder

    1 vote
    Sweet Potato Corn Chowder
    Prep time:
    Cook time:
    Servings: 4
    by David St. John
    195 recipes
    		 >

    Ingredients

    • 4 TBSP butter
    • 2 cups diced peeled sweet potato
    • 1/2 yellow onion, chopped
    • 2 cloves garlic, chopped
    • 1 small red bell pepper, diced
    • 1/2 tsp dried thyme
    • 1/2 tsp dried sage
    • Kosher salt and freshly ground black pepper
    • 1/4 cup all-purpose flour
    • 2 teaspoons yellow curry powder
    • One 15-ounce can corn, drained
    • 2 cups chicken stock
    • 1 cup heavy cream

    Directions

    1. In a Dutch oven over medium heat, melt the butter. Saute the sweet potato, onion, garlic and bell pepper, stirring frequently, until the onions are tender and translucent, about 3 minutes.
    2. Add the thyme, sage and bay leaf.
    3. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
    4. Add the corn, chicken stock and heavy cream.
    5. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.

    Similar Recipes

    Leave a review or comment