Fall for Corn and Sweet Potato Chowder with Jalapeño
By: Mary Bilyeu
Source: Mary Bilyeu
Spice up you fall soup with this jalapeño soup!
It’s soup season.
We may call it fall, but in reality, it’s the time of year when we bring out sweaters and soup recipes to help keep us warm.
With the last precious harvest of fresh sweet corn in northwest Ohio until next year, you can transition from summer’s heat to autumn’s chill with this hearty chowder. (Of course, frozen corn makes a good substitute as winter comes closer and, unfortunately, lingers.) Add both potatoes and sweet potatoes, plus a hint of heat from jalapeños, while cheese and creamed corn add luxurious richness.
This corn chowder is, quite simply, a bowl full of coziness and comfort.
orn and Sweet Potato Chowder with Jalapeño
1 tablespoon butter
2 tablespoons finely chopped onion
1 tablespoon minced jalapeño
½ cup creamed corn
1 cup broth (chicken or vegetable)
1 small-to-medium potato, peeled, finely diced
½ small sweet potato, peeled, diced
½ cup shredded sharp cheddar cheese
Minced cilantro
Salt and pepper
Cornbread, for serving
Melt the butter in a small saucepan over medium heat. Add the onion, jalapeño, and corn; sauté until the onion and pepper have softened, about 5 minutes.
Add the creamed corn, broth, potato, and sweet potato. Bring to a boil, lower the heat to medium-low, cover, and simmer for 10 minutes until the potato and sweet potato are both fork-tender.
Stir in the cheese until it melts, then add the cilantro.
Season with salt and pepper to taste, then serve immediately with cornbread on the side.
Yield: 1 serving½ cup corn kernels (fresh or frozen)
