My best friend and her husband have been referring to this soup as “The best soup in the world” for months now, but I never got around to making it. It calls for heavy cream, and since we can’t really do that around here, I filed the recipe away mentally for the next time the boy goes out of town without me, which hopefully won’t be happening any time soon.

Part of the amazing Valentine’s meal the boy made for me included a cardamom mint infused cream sauce, using soy cream. It was unbelievably good, and I wouldn’t have known it wasn’t full of dairy if it wasn’t for his allergy. With this experience in mind, I decided to try using the soy cream in this soup as a trial run.

WIN.

This is now entering into the rotation of favorite things.

Chipotle Sweet Potato Corn Chowder

  • 5 whole Sweet Potatoes, Roasted And Cubed
  • 2-½ cups Corn
  • 8 slices Bacon
  • 1 cup Leeks, Sliced
  • 1 whole Vidalia Or Other Sweet Onion
  • 2 Tablespoons Fresh Thyme
  • 2 Tablespoons Fresh Marjoram (I used about 1 Tbsp dried)
  • 2 boxes Chicken Stock (32oz Each), Divided
  • 2 whole Chipotle Peppers In Adobo Sauce, Finely Chopped
  • 1-½ cup Heavy Cream (or soy cream!)

Wrap sweet potatoes in tin foil; do not pierce and roast in the oven for about 45 minutes to an hour at 375 degrees. Once soft, peel and cube. (Some of these will get smashed and some will not, so cube to your desired size.)

Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the bacon fat in your pot.

Cook leeks, onion, corn, thyme and marjoram in the bacon fat, stirring constantly until tender.

Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes, or until potatoes are tender. Using an immersion blender, blend 1/2-1/3 of the soup. (You want to leave some of the corn and potato cubes whole.) At this point, you can add more chicken stock if needed, keeping in mind that you will still be adding in 1 1/2 cups heavy cream.

Simmer chowder for another 10 minutes, then add heavy cream and combine well. Salt to taste. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon.

Original recipe here: http://thepioneerwoman.com/tasty-kitchen/recipes/soups/chipotle-sweet-potato-corn-chowder/

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