Corn and sweet potato chowder

Dinner tonight, cobbled together from various recipes found online:

4 cobs sweet corn

1 medium sweet potato

1 onion

2 cloves garlic

2 scallions

1 red pepper

1 jalapeno

1/4 c butter

1/4 c flour

4 c whole milk

salt, pepper, cumin

Recipe:  Preheat oven to 450.  Scrape corn kernels off the cobs.  Melt butter in pan, add flour, cook until it is roux.  Add a little more butter if needed and saute diced onion and garlic about 5 min until soft.  Add milk and kernel-less cobs.  Remove ribs and seeds from jalapeno and add it whole.  This is going to simmer about 30 mins. and meanwhile you are cutting up the sweet potato and red pepper and scallion and roasting them with the corn kernels until everything is slightly charred and smoky.  That being done, take some of the sweet potatoes and puree them with some soup to make a nice orange-brown paste.  Throw out the cobs and the jalapenos and put the sweet potato paste, red peppers, corn, and scallions in the soup.  Heat through, season with salt, pepper, cumin to taste.

Notes:  It’s not clear to me that the jalapeno added anything.  Also, it was too thick; next time I might skip the roux.

Update:  Skipped the roux, dropped the jalapeno, added a chopped/seeded Anaheim to the red pepper, even better.

Soup looked like this:

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2 thoughts on “Corn and sweet potato chowder

  1. nichole says:

    That sounds good. I like the avocado accent.

    So – skipping the roux – would you still simmer the corn cobs? That sounds like a good way to get a hearty flavor (and a little starch) into a veg broth.

  2. JSE says:

    Yeah, the broth had a nice mild corny flavor even before I added the actual corn. I don’t know if simmering the cobs helped thicken it or not. I got the idea from this recipe:
    http://www.simplyrecipes.com/recipes/corn_chowder/

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