Corn Chowder with Sweet Potatoes Recipe

From Dorothy McNett's Recipe Book.

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Corn Chowder with Sweet Potatoes

From Dorothy McNett's recipes book at Use frozen corn if fresh is not available. Fresh is best, just scraped from the cob and added to the hot potato mixture.

2-3 cups corn kernels, fresh or frozen
2 tablespoons butter
2 tablespoons olive oil
1 sweet potato, peeled and diced
1/3 cup chopped onion
2-3 cloves garlic, minced
1/2 teaspoon fine sea salt
freshly ground white peppercorns
1/4 cup flour
4 cups milk
2 eggs, beaten
snipped fresh chives or green onion tops
Paprika or cayenne, as desired

With steel chopping blade in place, whirl the frozen or fresh corn slightly in food processor to cream it up a little. Set aside. In glass or ceramic batter bowl, combine butter, olive oil, sweet potato, onion, garlic, salt and pepper. Cover with glass or ceramic lid or waxed paper. Microwave 4-6 minutes, or until potato is tender. Blend in flour and milk. Microwave on high 2 minutes. Whisk well. Microwave another 1-2 minutes, to thicken slightly. Add corn. Cook 3-4 minutes to blend flavors and heat the corn thoroughly. Whisk eggs and gradually add a little of the hot mixture to the eggs, whisking constantly to bring it up to temperature. Whisk hot egg mixture into chowder. Microwave on high 1-2 minutes, whisk well and serve garnished with chives and cayenne.

Recipe created 2002-10-28.

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