This is a print preview of "Sweet Potato Corn Chowder" recipe.

• Click here to print
• or return back to Sweet Potato Corn Chowder.

Sweet Potato Corn Chowder Recipe

by David St. John

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.

© 2024 CookEatShare