I surely do enjoy baking and cooking and creating new recipes! I usually start with a recipe that I find somewhere and change things to use what I have on hand and what we like to eat. I found this recipe for Chipotle Sweet Potato Corn Chowder last week and thought it sounded like something we would really like. I cut down the recipe, since there are only the two of us, and changed some of the ingredients. I have been making a Potato Corn Chowder for years using white potatoes and Cajun seasonings but this recipe is soooo much better!
Sweet Potato Corn Chowder
1 large sweet potato, roasted and cubed
2 tablespoons butter
1 large shallot, chopped
2 cups frozen corn, thawed (I use this awesome recipe from dr. momi)
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 to 1/2 teaspoon chipotle powder
1/2 teaspoon ground cumin
3 cups chicken stock
1 cup half & half (I use half goat milk/half heavy cream)
Roast sweet potato, wrapped in foil, in a 375 degree oven for 45 minutes to an hour, until done. Let cool; peel and cut into cubes.
In a large saucepan, melt butter, then add shallot and cook for about five minutes until soft. Add corn, thyme, marjoram, chipotle powder and cumin; cook and stir for another few minutes. Add chicken stock and sweet potato; bring to a boil, reduce heat and simmer for about 10 minutes. Use a potato masher to mash up the sweet potato a bit. Stir in half & half and heat through being careful not to let it boil.
Sharing with The Country Homemaker Hop, Down Home Blog Hop and Rurality Blog Hop.