soup · vegetables

Sweet Potato, Corn & Jalapeno Chowder

You’d think I’d have had enough sweet potatoes for a while. Apparently not. My mom sent me this recipe a few months ago. It’s pretty easy if you have the right equipment, which I just barely did. Somehow, I still do not own a large pot. The largest one I have is maybe 3 quarts, which was not going to do. So I managed to make this chowder in a large saucepan, and it worked just fine.


1 Tbsp peanut oil
1/2 cup chopped onions
2 tsp minced garlic
3 medium sweet potatoes (2 1/2 lbs total) peeled and cut into 1 inch cubes
4 cups vegetable or chix stock
1 medium jalapeno finely chopped (leave some seeds in for heat)
1 cup fresh or fzn corn kernels
1 tbsp brown sugar or molasses (I actually forgot to add this and it turned out fine)
1/2 tsp salt
1/4 tsp cayenne
1/4 black pepper
scant pinch cinnamon
chopped scallions for top
 In large saucepan or soup pot heat oil over medium heat. Add onions and garlic—saute till soft. Add sweet potatoes and stock and bring to boil. Reduce heat and simmer until potatoes are soft (about 10 minutes) remove from heat—in blender or food processor puree contents of pot—until smooth. Put puree back into pot over low flame, stirring in jalapeno, corn, sugar, salt, cayenne, black pepper, salt and cinnamon. Top with scallions and serve.
Evan brought home pita chips, which were crucial with this chowder – I highly recommend!

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