Sweet Potato & Corn Chowder
Appetizer, Lunch, Side Dish, Soup, Starter
Julie Grady Thomas
- 1 sweet potato, peeled and diced (8-10 ounces)
- 6oz corn, fresh (frozen is okay, too!)
- 1 Large onion, diced
- 20fl oz water
- 2oz butter, unsalted
- 2oz all purpose flour
- 6oz heavy cream
- 6fl oz whole milk
- 1 ½ teaspoon dried sage
- ¼ teaspoon nutmeg, grated
- 1 tablespoon apple cider vinegar
- 1-2 dash Tabasco sauce
- 2 teaspoons salt, or to taste
- 1 tablespoon canola oil
Yields approximately 1.5 quarts
|1. Heat canola oil over medium heat, add the onion and cook until translucent. |
2. Add the sweet potato, corn, water and heavy cream. Bring to a boil. Reduce to a simmer and cook until the sweet potatoes are tender (10-15 minutes).
3. Meanwhile, in a separate pan, begin to melt the butter over medium heat to make the roux. Cook until the butter begins to brown, add the sage and stir, and then add the flour until evenly distributed. Be careful—it will burn quickly, so have the sage and flour ready to go in. Stir this constantly to avoid scorching and when it no longer smells like raw flour, whisk in the milk until smooth. Promptly remove from the heat.
4. As soon as the sweet potatoes are finished, whisk in the white sauce from the second pan until evenly incorporated and thickened.
5. Turn off the heat and season with salt, vinegar, Tabasco, and nutmeg.