Tuesday, September 7, 2010

Sweet Potato & Corn Chowder


It's no secret I love soups, and needed to use up some more raw milk have still been in a happy autumn mood which makes me turn to them more. I can tell it's not just me, as others are also changing their recipes from summer fruits and salads to more hearty items like this chowder.

I've also been testing out new autumn cookie recipes for my Etsy store, but haven't found any winners yet. I'll let you know what I come up with though. I have been stocking up on making apple butter and am thinking about adding some other flavors to the mix since it seems to be the most viewed. By the way, if anyone has tips for finding eco-friendly boxes for goodies, be sure to let me know. I'm still shopping around.

It's great to have the house full of all these wonderful flavors from the sweet treats and hearty soups. This soup has a nice southwestern kick from the spices added, and chilies can even be added to have another layer of warmth. I really enjoyed using sweet potatoes instead of regular potatoes for a different taste and texture. They were a little sweeter and softer, which balanced the spices nicely. I added black beans for the protein since I savored the soup as a meal in itself. And the toppings can be as diverse as anything you enjoy on a burrito or taco. Even though I added a modest topping of cheese in the photo, I actually like to sprinkle it evenly over the top and wait for it to all melt together into a gooey topping for each delicious bite.

Sweet Potato & Corn Chowder
2 tbsp butter
1 tbsp olive oil
2 large sweet potatoes, medium chopped
1 large onion, chopped
2 garlic cloves, diced
1 tbsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp black pepper
1 tsp kosher salt
3 tbsp all-purpose flour
6 cups raw milk
2 cups fresh corn
2 cups black beans, already cooked
garnishes: shredded cheese & homemade tortilla strips ( also: sour cream, cilantro, & lime juice)

In a large pot over medium heat, melt the butter, then add the olive oil.


Add the sweet potatoes, onions, and garlic and sweat for 5 min. Add the spices of cumin through kosher salt and continue cooking for 5 min. Next add the flour and stir until evenly combined.


Then add the raw milk slowly as not to cool the pot completely, turn up the heat to high and allow to boil.


Once it begins to boil, reduce the heat to a low setting until tiny bubbles remain. Allow it to reduce for 20 min.


Then add the corn and black beans and cook for 5 min. Remove to serving bowls and garnish as desired. 

To make homemade tortilla strips, slice a tortilla into equal pieces and broil in the oven for 1 1/2 min.

~Yields 4 hearty servings.

~Original by Brie.

7 comments:

  1. This looks so creamy and delish! Exactly what I need in this stormy weather!

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  2. As the fall keeps creepy up, I keep craving corn chowder. I love this chowder in the fall time, thanks so much for sharing!

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  3. Looks delicious and very comforting :o)

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  4. I love the black bean addition, perfect for a cool fall evening. And sweet potatoes are so wonderful, I can't wait to try this!

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  5. There's a lot of good ingredients in this soup. I'm so ready for fall and these flavors are welcoming for a new season. Nicely done!

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  6. I can't get enough of your soup recipes lately. This one is such a perfect warm up to Autumn soup. Thanks for sharing.

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  7. Lovely chowder with a fall touch! wholesome recipe...love it.

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