Corn and Sweet Potato Chowder
Sweet potato cooked in sweet corn broth, loaded with fresh sweet corn, the smoky flavors of bacon, and full of herbs and spices. Top it off with crumbled bacon and feta!
Equipment
- 1 8 quart soup pot
- blender or immersion blender
Ingredients
- 8 cobs of corn
- 3 quarts water
- 4 cups sweet potatoes , peeled and cubed
- 1 cup sweet onion diced
- 2 whole leeks cleaned and sliced, see notes
- 1 pound bacon
- 1 tbsp reserved bacon grease
- 1 tbsp dried thyme
- 1/2 tbsp poultry seasoning
- 2 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 cup masa finely ground cornmeal
- 1 cup cold water
- fresh ground pepper to taste
- 1 cup feta cheese
Instructions
- Cut corn from cob and set aside in a bowl you should have about 6 cups of corn.Place corn cobs in a large pot with 3 quarts (12 cups) of water. Bring to a boil, turn down low and let simmer for 1 hour. Remove cobs from water strain corn stock through a wire strainer or a colander. Set aside. You should end up with about 8 cups of stock.
- Cut the pound of bacon into 1/2 inch pieces, and cook in a large pot (at least 8 quarts). When bacon is crispy and brown remove to a paper towel with slotted spoon. Pour grease from pan. Do not clean pan, leave brown bacon bits for next step!
- Add 1 tablespoon of bacon grease back to large pot, and turn heat up to medium high, when grease is sizzling add onions and leeks to pot. Cook for about 5 minutes, then add sweet potato cook until potato starts to soften. Add thyme, poultry seasoning, 1 teaspoon of salt, smoked paprika, oregano and stir, cook for a minute longer bringing out the fragrance of the spices. Add corn stock to the pot and cook for about 10 minutes at a low boil.
- Combine masa and water until it makes a loose paste, pour into chowder stirring vigorously. Cook for another 10 minutes. At this point if you have an immersion blender take your blender and give the chowder a few whizzes around the pot. You don’t want the chowder to be smooth you just want to break up a little bit of the vegetables to make for a smoother, thicker soup.** If you don’t have an immersion blender, have no fear, just take 2 cups of soup and put it in your blender and blend until smooth, add back to the pot.**Continue to cook for another 10 minutes, taste and add 1 teaspoon of salt or more if needed, as well as a good teaspoon of fresh cracked pepper.
- Just before serving add 3/4 cup of feta cheese stir. Serve topped with additional feta and bacon crumbles.
Nutrition
Serving: 2cupsCalories: 471kcalCarbohydrates: 39gProtein: 15gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 56mgSodium: 1243mgPotassium: 647mgFiber: 5gSugar: 9gVitamin A: 9871IUVitamin C: 9mgCalcium: 156mgIron: 3mg
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