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Southwest Corn and Sweet Potato Chowder
Posted by Peggy on September 24, 2013
Recipe: Southwest Corn & Sweet Potato Chowder
9 ears fresh corn
6 slices bacon, chopped into 1/2-inch pieces
1 tablespoon olive oil
3 cups chopped onion
1/2 cup diced jalapeno
1 heaping teaspoon cumin powder
1 (28-ounce can) diced tomatoes with juices, fire-roasted preferred, with juice
5-7 cups of chicken or vegetable stock
4 cups peeled & diced sweet potatoes
Garnishes such as chopped cilantro, shredded jack cheese, diced hot peppers, pepper flakes, hot sauce, lime wedges, sour cream, diced avocado
To grill corn, pull back husks (but don’t remove) and remove as much of the silk as possible. Soak in a bucket of water 20-45 minutes. (See above notes regarding other corn preparations.)
Prepare grill to medium heat (about 350 degrees). Cook soaked corn, covered, until some of the kernels are caramelized in patches, 45-60 minutes, rotating corn every 10-15 minutes. Remove from heat and when cool enough to handle, with a sharp knife, husk corn, reserving 3 husks for adding flavor to chowder. You should have about 8 cups of corn kernels; reserve.
While corn is cooking, fry bacon until crispy. With a slotted spoon, transfer the bacon to a paper towel-lined plate; reserve. Pour off all but about 1 tablespoon of bacon fat, reserving the remainder for another recipe, if desired. Return the pan to medium heat and add olive oil. When heated, stir in onion, jalapeño and cumin with a pinch of kosher salt. Cook, stirring, until vegetables are softened, 3-5 minutes.
Stir in tomatoes, reserved corn cobs, 5 cups of stock and potatoes. Bring to a boil then reduce heat to simmer, stir in reserved corn kernels and cook, stirring occasionally, until potatoes are tender.
Number of servings (yield): 6-8 main course servings
(14-15 cups; leftovers are a bonus)
Time to grill corn
: apx. 1 hour
Active time (with cooked corn):
about 30 minutes Copyright © Peggy Lampman's dinnerFeed.