Tag Archives: sweet potato

Corn and Sweet Potato Chowder with Chipotle

30 Sep

Brrr, it is getting chilly out! Good things about cold weather:

1) It means the holidays are upon us

2) I get to wear comfy hoodies and fuzzy socks

3) I have the coziest cuddles with my dogs under big fluffy blankets

4) I have occasion to make and eat lots of warm, hearty soups

Yeah, that’s about it.

I really don’t like cold weather! But I DO like soups, especially this Corn and Sweet Potato Chowder with Chipotle. It is reminiscent of the Sweet Potato, Corn, and Black Bean Soup recipe  I’ve previously shared, but this one is a chowder so it is creamier. And better yet, it has a very prominent and wonderful corn flavor due to all of the corn kernels PLUS the corn broth made from the reserved cobs! If you have never tried this technique before, I insist that you must. It makes a huge difference in flavor. I mean, if I were a contestant on Chopped, and corn was a mystery ingredient, I would win with this soup hands down 🙂 Not to brag or anything.

The only unfortunate thing is that corn is now going out of season so it’s hard to find corn-on-the-cob these days. Sad face. But from what I hear, corn-on-the-cob is also sold frozen? I will have to investigate this the next time I try to make this soup and can’t find any fresh. I imagine it would work just as well.

One other note about this recipe: Normally I cut it in half because it’s just my husband and I eating it, and it becomes very thick, as shown in the pictures, almost like a “stoup” a la Rachael Ray. However, last night I made the full batch so that we’d have leftovers (which I am enjoying as I write), and it turned out thinner, like what you would expect from a chowder. I’m not sure of the cause of this difference because the proportions of ingredients were the same, but rest assured, the flavors are outstanding either way.

Stay warm!

Corn and Sweet Potato Chowder with Chipotle

(adapted from recipe by Mark Bittman, The Food Matters Cookbook)

Ingredients:

  • Kernels from 6 cobs of corn, cobs reserved
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chopped scallions
  • 2 canned chipotle chilis in their adobo sauce, to taste (OR if you can’t find it, use 1/4 cup or more of chipotle salsa)
  • 1/4 cup fine cornmeal
  • 1/2 cup cream
  • 2 large sweet potatoes, peeled and diced
  • Chopped cilantro, to taste
  • Salt and pepper, to taste

Preparation:

  • Place the reserved cobs and 6 cups of water in a pot over medium-high heat and salt it. Cover and bring to a boil. Lower the heat so the water bubbles gently and cook for 15 minutes. Turn off the heat and let the cobs steep until you are read to use the broth.
  • Add the oil to a pot over medium-high heat. When it’s hot, add the scallions and chiptole and cook, stirring occasionally, about 1 minute or until the scallions are soft. Turn the heat to low and stir in the cornmeal and some pepper. Cook, stirring frequently, until the mixture starts to turn golden, 5 to 10 minutes. Add the cream and the reserved broth and turn the heat to medium-high.
  • Stir or whisk constantly until the cornmeal is dissolved and the soup begins to thicken, about 2 minutes.
  • Stir in the corn kernals and sweet potatoes and bring to a boil. Cover and lower the heat to a simmer. Cook, stirring occasionally, until the corn and sweet potatoes are tender and the soup has thickened, about 15 minutes.
  • Add cilantro, salt, and pepper to taste.

Makes 5-6 servings.

Sweet Potato, Corn, & Black Bean Soup

19 Jul

I know what you’re thinking: Why is she posting a soup recipe when the heat index is above 100 degrees?! Well because this is no ordinary soup. Yes, it will entail you hovering near the stove for a half hour or so, but once you taste the result, you’ll see that this soup is actually very light, refreshing, and perfect for a hot summer day!


Yesterday was certainly one of those hot summer days. It felt like a sauna outside! My air conditioned house was a welcome reprieve after a long walk around a park with my friend (what were we thinking?!). Despite my exhaustion, I soldiered on and figured I could easily throw together this soup for dinner.

As I sauteed the corn, black beans, red peppers, and diced green chilis for the soup, my husband squirmed with delight. “My favorite ingredients in the world!” he exclaimed. I suppose this should come as no surprise, as I’ve previously posted about his obsession with black beans. But it’s nice to get some cheerleading in the kitchen every  now and then 🙂

Indeed, this  Sweet Potato, Corn, and Black Bean soup by Leftovers 4 Lunch is worth all the fanfare, and has risen to the top of my list of favorite soups. It’s super healthy (no cream or anything goes into it…just lots of veggie goodness), and contains inexpensive ingredients (a definite plus when food prices are soaring!)…but tastes fantastic. I love the silky smooth butternut squash base with the crunch of the red peppers and corn. The lime and cilantro give it just the right amount of acidity, freshness, and Mexican flair.

Hope everyone is managing to stay cool!

Sweet Potato, Corn, & Black Bean Soup (slightly adapted from Leftovers 4 Lunch)

Ingredients:

  • 2 lbs sweet potatoes, peeled and diced (for me, it was 2 medium potatoes)
  • 2 small yellow onions, diced
  • 2 tbsp extra virgin olive oil
  • 4 cups vegetable broth
  • 2 cups water
  • 3 cups frozen corn kernals
  • 15 oz can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 4 oz can diced green chilis (or less, depending on your desired heat level)
  • Juice from 1 lime
  • 1/2 cup chopped fresh cilantro
  • Salt & pepper, to taste

Preparation:

  • Heat 1 tbsp olive oil in a large pot over medium heat. Add onions and saute until soft, about 8 minutes.
  • Add broth, water, and sweet potatoes. Bring to a boil, and reduce to simmer until potatoes are soft, about 10 minutes.
  • Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add red peppers and sautee for about 3 minutes. Next, add corn and sautee until warm, about 1 minute. Finally, add black beans and diced chilis. Season liberally with salt and pepper, and sautee mixture approximately 3 minutes.
  • Using an immersion blender, blend the sweet potatoes and broth mixture until smooth. Stir in corn, black beans, bell pepper, and chili mixture. Add lime juice, cilantro, and more salt and pepper, to taste. Heat through, and and garnish with cilantro before serving.

Makes 6 servings.