SWEET POTATO AND CORN CHOWDER
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
- In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
- Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
- Plate into individual bowls and garnish with the crispy bacon and chives.
SWEET POTATO-CORN CHOWDER
A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!
Provided by Ashley Rose
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 6
Number Of Ingredients 17
Steps:
- Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
- Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
- Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
- Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
- Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
- Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 42.4 g, Cholesterol 69.1 mg, Fat 21.6 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 12.9 g, Sodium 558.5 mg, Sugar 14.5 g
CORN, JALAPENO, AND SWEET POTATO BISQUE
This is a simple soup that plays on the sweet and savory qualities of sweet potato. The heat here is noticeable, but still relatively mild. If you like things extra spicy, feel free to throw in a little extra cayenne or jalapeño. Note that if you intend to make this vegetarian/vegan you should be sure to use vegetable broth or water, and if you'd like to make it gluten free be sure that whatever broth you use is certified gluten free.
Provided by Mary Kasprzak adapted from The NYT (via The Wednesday Chef)
Categories soups and stews
Time 30m
Number Of Ingredients 14
Steps:
- In a large heavy saucepan heat oil until it's shimmering. Add onions and garlic and saute until the onions are soft and becoming translucent, about 3 minutes. Add the sweet potatoes and broth and bring to a boil. Reduce heat to low, and simmer until sweet potatoes are tender, about 10 minutes.
- Remove from heat and blend with an immersion blender (or a regular blender or food processor) until smooth.
- Add the corn, jalapeño, molasses, salt, cayenne, cinnamon, black pepper. Stir well and heat for a few minutes until the soup is hot. Serve with a squeeze of fresh lime juice and if desired, some cilantro, parsley, or scallions.
Nutrition Facts : Calories 275 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 5 grams fat, Fiber 10 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 593 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SWEET POTATO, CORN AND JALAPENO BISQUE
A hearty sweet potato soup with bits of juicy fresh corn and a hint of spice in every spoonful.
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Add in the sweet potatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 10 minutes, or until potatoes are soft. Remove from the heat and puree using an immersion blender.
- Stir the jalapeno, corn kernels, salt, cayenne, black pepper, and cinnamon into the soup. Simmer until heated through.
Nutrition Facts : Nutrition Information Serving size ¼ of recipe
SWEET POTATO & SPICY CORN CHOWDER WITH SHRIMP
Provided by Delicious Living Contributor
Yield 6 people
Number Of Ingredients 20
Steps:
- In a Dutch oven or large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.
- Stir in salt, pepper and stock, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8-10 minutes or until potatoes are tender.
- Meanwhile, in a medium bowl, toss shrimp with smoked paprika, brown sugar, black pepper and ½ tablespoon olive oil. In a nonstick skillet over medium-high heat, cook shrimp 2-3 minutes per side or until cooked through. Set aside.
- Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat. In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half. Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened. Serve immediately and garnish each serving with the cooked shrimp.
Nutrition Facts : ServingSize 1 serving, Calories 278 kcal, Fat 10 g, SaturatedFat 5 g, UnsaturatedFat 5 g, Carbohydrate 38 g, Sugar 7 g, Fiber 5 g, Protein 12 g, Cholesterol 48 mg, Sodium 234 mg
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.
Nutrition Facts : Calories 278 kcal, ServingSize 1, Carbohydrate 22 g, Protein 14 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 1129 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 5 g
SLOW COOKER CREAMY POTATO CORN SOUP (VEGAN)
This vegan slow cooker potato corn soup is an easy and deceptively healthy. Easy to prep ahead and re-heat for easy lunches.
Provided by Denise Bustard
Categories Lunch
Time 8h10m
Number Of Ingredients 11
Steps:
- Place the yellow potatoes, corn, jalapeños, salt, cumin, oregano, ground coriander and stock in a large slow cooker.
- Cook on low for 6-8 hours or on high for 4 hours.
Nutrition Facts : ServingSize 1 /8 of batch, Calories 246 kcal, Carbohydrate 54 g, Protein 7 g, Fat 2 g, Sodium 551 mg, Fiber 7 g, Sugar 7 g, SaturatedFat 1 g, UnsaturatedFat 2 g
VEGAN SWEET POTATO CORN CHOWDER
This healthy, cozy, fall-inspired sweet potato corn chowder can be on the table in about 30 minutes. It's full of flavour, nutritious and easy to make with just a few simple ingredients.
Provided by Deryn Macey
Categories Soup
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
- Add the sweet potato and broth, bring to a light simmer and cook for 7-8 minutes.
- Add the rest of the ingredients and simmer lightly for another 5-10 minutes until the sweet potato is easily pierced with a fork.
- Carefully scoop about 2/3 of the soup into a blender. Blend until smooth and creamy. Mke sure you allow the steam to escape while blending. Pour the blended portion back into the pot with the unblended soup and stir to combine.
- Season with salt and pepper and serve right away.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 186 calories, Fat 0 g, Carbohydrate 40 g, Fiber 6 g, Protein 6 g
CREAMY JALAPEñO CORN CHOWDER
This creamy corn chowder is spicy, loaded with sweet corn and is a perfect year-round soup! It's always nice to have a quick-fix weeknight soup on hand! Serve it up with bacon and cheese!
Provided by Tawnie Graham of Kroll's Korner
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Sauté the onion and celery: Heat oil in a large pot over medium heat. Add the celery and onions and cook, stirring occasionally, until the onion has softened, abut 5-8 minutes.
- Melt the butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated. Cook for a few minutes to get rid of the raw flour taste.
- Turn the heat to high. Add in broth, milk, potatoes, jalapeños, thyme, garlic, salt, pepper and paprika. Bring this to a boil, then reduce heat to a gentle simmer and cover. Cook for ~8-10 minutes or until potatoes are tender but not mushy, stirring occasionally so nothing sticks to the bottom of your pot.
- Add in corn and heavy cream. Stir to combine.
- Blend some of the soup: Ladle 3 cups of the soup out of the pot and transfer to a high powdered blender (like a Vitamix). Blend until smooth and add back into the soup.
- Allow soup to come back to a simmer. Taste and adjust seasonings, if necessary. Ladle soup into bowls and garnish with bacon, cheddar cheese, chives, more jalapeños, etc.
Nutrition Facts : ServingSize 1 serving, Calories 273 kcal, Carbohydrate 35 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 649 mg, Fiber 3 g, Sugar 7 g
SWEET POTATO BISQUE
I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.
Nutrition Facts : Calories 413 calories, Fat 32g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 512mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.
SWEET POTATO, CORN AND JALAPEñO BISQUE
Provided by Kim Severson
Categories dinner, easy, lunch, quick, one pot, soups and stews, appetizer, main course
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
- Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 12 grams
JALAPENO CORN CHOWDER
Corn season comes to an end just as cool evenings make their entrance. That means it's prime time to prepare corn chowder using those last few ears.
Provided by acid.
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut off kernels from the ears of corn, if using whole fresh corn.
- In a blender container, combine half of the corn and the broth.
- Blend till nearly smooth.
- In a large saucepan, combine broth mixture and remaining corn kernels.
- Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
- Heat through.
- Top each serving with cheese.
- Serve hot.
SWEET POTATO, CORN AND JALAPENO BISQUE
This soup came from the kitchen of Bruce Faw, who cooked at Commander's Palace in New Orleans, among other restaurants.
Provided by Adapted from Bruce Faw
Yield 10
Number Of Ingredients 13
Steps:
- 1 In a large pot, heat the oil over medium heat
- 2 Add the onions and garlic and cook until the onions are translucent, 2 to 3 minutes
- 3 Add the sweet potatoes and stock, increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer, with bubbles just breaking the surface, about 10 minutes or until the potatoes are soft
- 4 Remove from the heat
- 5 Puree the mixture with an immersion blender or transfer it in batches to a food processor or blender, process until smooth and return it to the pot
- 6 Increase the heat to medium and add the corn, jalapeno chili peppers and molasses, stirring to combine
- 7 Add salt to taste, the cayenne, black pepper and cinnamon
- 8 When bubbles just begin to break the surface, remove from the heat
- 9 Serve, garnished with the chopped scallions
Nutrition Facts : Calories 241 calories, Fat 3 g, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 806 mg, Sugar g
SWEET POTATO, CORN AND JALAPENO BISQUE
This recipe was published in the New York Times today. It's a New Orleans recipe that was salvaged from Hurricane Katrina, originally published in the Times-Picayune. It was Judy Laine's recipe, a hurricane survivor whose home was flooded with 10 feet of water and who broke both legs during the storm. It's comforting and very inexpensive. Some bisques are vegetarian, but most all have cream. This doesn't, so I'm not sure why it's called a bisque. It's sweet and hot at the same time. I recommend you use less cayenne and jalapeno if you prefer less spicy. Molasses gives it an appealing and distinctive taste, though I'm sure you could use other sweeteners if you don't have any.
Provided by Kumquat the Cats fr
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.
- Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.
SWEET POTATO CORN CHOWDER
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate.
- Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes.
- Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through.
- Garnish with freshly ground black pepper and sliced green onions before serving.
SWEET POTATO, CORN AND JALAPEÑO BISQUE
How to make SWEET POTATO, CORN AND JALAPEÑO BISQUE
Provided by foodfitnessfreshair.com
Number Of Ingredients 13
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
- Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions..
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Servings 6Total Time 45 minsCategory SoupsCalories 432 per serving
- Prepare ingredients. Peel and cube potatoes into 1-2 inch cubes, finely dice onion, bell pepper, and jalapeno.
- Preheat a large pot or enameled cast iron to medium heat with olive oil. Add onions, bell pepper, crispy habanero peppers, and jalapenos. Stirring frequently, cook until softened, about 3-4 minutes. Add vegetable stock, potatoes, sea salt, black pepper, and smoked paprika, and bring to a boil. Boil for 20-25 minutes, or until potatoes fork are tender but not falling apart.
- Remove about 2 cups of the soup with a slotted spoon (try to get mostly potatoes) and blend until smooth and creamy in a food processor, blender, or with an immersion blender. Return to the pot, add cheese, and stir to combine and melt the cheese completely. Continue stirring until the soup is thick and creamy, about 2-3 additional minutes. Serve with fresh chives to garnish or soup crackers.
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