Corn Chowder with Sweet Potatoes and Cayenne
Thick, chunky chowder has always been a humble food made with whatever is around. Looking through recipes, we found none delivered everything we sought in ours: velvety texture, unambiguous corn flavor, plentiful, plump kernels, and delicacy.
Why This Recipe Works
We began our search for velvety Corn Chowder with Sweet Potatoes and Cayenne and unambiguous corn flavor with fresh corn. For depth, we cooked the onions and corn in the rendered bacon fat. This technique added toasty, slightly caramelized flavors to the corn and by extension, the chowder. In this variation we used sweet potatoes in the chowder instead of potatoes. To thicken the chowder and intensify flavor, instead of a traditional flour and butter roux, we pureed canned corn with some chicken broth. This produced a golden, satiny chowder base with a vibrant fresh corn taste.
© 2017 America's Test Kitchen. All rights reserved.