Chipotle Sweet Potato Corn Chowder

4.8(21)

Sweet with a little spice, this is the perfect chowder for a cool fall day.

by Angela [YourEverydayMama]·published 2009-09-10

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Creamy SoupsSoups

Servings

Total time

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prep 30 min

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Ingredients (10)

serves

5 whole Sweet Potatoes, Roasted And Cubedsweet-potato
2-½ cups Corn, Fresh Off The Cob Or Frozencorn
8 slices Baconbacon
1 cup Leeks, Slicedleek
1 whole Vidalia Or Other Sweet Oniononion
2 Tablespoons Fresh Thymethyme
2 Tablespoons Fresh Marjorammarjoram
2 boxes Chicken Stock (32oz Each), Dividedchicken
2 whole Chipotle Peppers In Adobo Sauce, Finely Choppedchipotle
1-½ cup Heavy Creamheavy-cream

Instructions (7 steps)

011. Wrap sweet potatoes in tin foil; do not pierce and roast in the oven for about 45 minutes to an hour at 375 degrees. Once soft, peel and cube. (Some of these will get smashed and some will not, so cube to your desired size.)
022. If using fresh corn on the cob, your cobs can be used to produce a broth. Place in a bowl with the heavy cream to infuse the corn flavor while you’re cooking the chowder. Discard cobs before adding the cream to the pot.
033. Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the bacon fat in your pot.

055. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes, or until potatoes are tender. Using an immersion blender, blend 1/2-1/3 of the soup. (You want to leave some of the corn and potato cubes whole.) At this point, you can add more chicken stock if needed, keeping in mind that you will still be adding in 1 1/2 cups heavy cream.

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