Sunday, March 10, 2013

Spicy Sweet Potato Soup Recipe--Corn Chowder

A sizzling bowl of the southwest.
Paprika, oregano,, and cumin imbue this chowder with appealing flavors and aromas. The mighty jalapenos provide a nice kick.
For slightly different chowder, replace the sweet potato with an exotic potato. Try Yukon Gold potatoes. blue potatoes or fingerlings.


Cook Time

Prep time:
Cook time:
Ready in:
Yields: 6 servings


  • 1 tablespoon canola oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 2 stalks celery, chopped
  • 3 or 4 cloves garlic, minced
  • 2 jalapeno peppers, seeded and minced
  • 5 cups water or vegetable broth
  • 1 large sweet potato, diced
  • 2 teaspoons oregano, dried
  • 2 teaspoons paprika
  • 1 1/2 teaspoons cumin, ground
  • 1/2 teaspoon salt
  • 1 can (15oz) corn kernels, drained
  • 1 cup light cream or milk
  • 3 or 4 scallions, chopped
  • 2 tablespoons cilantro, chopped
  • 1/2 teaspoon black pepper


  1. In a large saucepan, heat the oil. Add the onion, bell pepper, celery, garlic, and jalapeno peppers and cook stirring, for about 6 minutes over a medium-high heat. Add the water, sweet potato, oregano, paprika, cumin, black pepper, salt, and bring to a simmer. Cook over medium heat for 10 minutes, stirring occasionally. Add the corn and cook until the sweet potato is tender, about 10 minutes more stirring occasionally.
  2. Stir in the cream, scallions and optional cilantro and return to a simmer. Remove from the heat and let stand for 5 minutes. To thicken, ladle about 2 cups of the soup into a blender or food processor fitted with a steel blade and puree until smooth, about 5 seconds. Return the pureed soup to the pan. Ladle the chowder into bowls and serve at once with warm homemade corn bread.

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