Sweet Potato Corn Chowder

Sweet Potato Corn Chowder

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    ounces andouille, kielbasa or smoked pork sausage, halved lengthwise and cut into ½-inch slices

  • 1

    large onion, chopped (1 cup)

  • 2

    stalks celery, chopped (1 cup)

  • 1

    tablespoon minced garlic (6 cloves)

  • 3

    tablespoons all-purpose flour

  • teaspoons ground cumin

  • teaspoons chili powder

  • 1

    teaspoon Cajun or Creole seasoning

  • 6

    cups chicken broth

  • 1

    16 ounce package frozen whole kernel corn or 3 cups fresh sweet corn kernels

  • 2

    cups ½-inch cubes peeled sweet potato (about 2 small)

  • 12

    ounces skinless, boneless chicken breast halves, cut into ¾-inch pieces

  • 1

    cup whipping cream

  • 1

    teaspoon freshly ground black pepper

  • I used butterball turkey sausage and cut the recipe in half. Used half a can of evaporated milk instead of whipping cream and omitted chili powder and cumin; used half a teaspoon of Cajun seasoning.

Directions

In a 6-quart Dutch oven, brown sausage over medium heat for 5 minutes, stirring occasionally. Add onion, celery and garlic. Cook and stir for 5 minutes. Stir in flour, cumin, chili powder and Cajun seasoning. Cook and stir for 2 minutes more. Stir in chicken broth. Bring to boiling. Add corn, sweet potatoes, and chicken. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until sweet potatoes are tender. Stir in whipping cream and pepper; heat through. Makes 8 to 10 main-dish servings.


Nutrition

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