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Corn Chowder with Sweet Potatoes
From Dorothy McNett's recipes book at www.dorothymcnett.com. 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
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.