Sweet Potato and Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a go-to soup for fall and winter. Make this for your family, keep it simple, and they will rave! Ingredients:
1 onion, peeled and chopped |
25 g butter |
1 sweet potato, peeled and cut into chunks |
1 liter water (to cover by 1 inch) |
100 g frozen corn kernels (the best you can buy) |
to taste salt |
to taste freshly cracked black pepper |
Directions:
1. Sweat onion with butter over medium heat.
2. Add sweet potato; cook for a few minutes.
3. Add salt and pepper to draw out the moisture for sweating.
4. Add water; cover and bring to a boil.
5. Reduce heat and simmer for 10 minutes.Add corn, cover and simmer until the potatoes are cooked and tender. (A knife will easily glide through the potatoes. If not, continue cooking.).
6. Blitz the mixture with the aid of a hand blender. (Or use a blender if you don’t own a hand blender or like messy cleanups.).
7. Strain the mixture through a fine chinois. (Skip this step if you want… I just like smooth and silky.).
8. Ladle up the soup and serve to your adoring family.
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