Corn Chowder with Sweet Potatoes and Cayenne

From Cook's Country | June/July 2009

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… read more

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.

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Serves 6 to 8

Be sure to save the cobs for the chowder.

Ingredients

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