Jalapeno Sweetpotato Chowder Food

JALAPENO SWEETPOTATO CHOWDER

Steps:

• Peel sweetpotatoes; discard skin and purée.
• In a soup pot, sauté onion in butter until softened. Add puréed sweetpotato and desired amount of stock. Bring to boil, reducing liquid slightly.
• Add chicken, corn, jalapenos, heavy cream and salt. Simmer soup for 10 minutes.
• To serve, ladle into bowls and garnish with chopped scallions.

JALAPENO SWEET POTATO SOUP

Steps:

• In a large stock pot, saute bacon and onion in butter until just tender.
• Add garlic and cook about 2 more minutes.
• Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
• Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
• When done, add soda, cilantro and milk.
• Coarsely mash potatoes with a potato masher.
• Stir well and re-adjust salt and pepper.
• Simmer for 15 minutes, stirring frequently.
• NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.

SWEET POTATO CORN CHOWDER

Steps:

• In stock pot, sauté bacon over medium heat until crisp and browned.
• Remove bacon and set aside.
• Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
• Sauté for 10 minutes, stirring occasionally.
• Add sweet potatoes, corn, chicken broth and 2 1/2 cups water to mixture in stock pot.
• Cook until sweet potatoes are tender (approx. 15 to 20 minutes).
• Mix cornstarch and 1/2 cup water and stir into soup.
• Heat to boiling, stirring constantly and cook until thickened.
• Reduce heat to low, stir in half and half or milk, bacon and cooked chicken.
• Garnish with fresh thyme, if desired.