Sweet Potato Corn Chowder

By cyosi

Ingredients

• 12 ounces andouille, kielbasa or smoked pork sausage, halved lengthwise and cut into 1/2-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
• 1 1/2 teaspoons ground cumin
• 1 1/2 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 1/2-inch cubes peeled sweet potato (about 2 small)
• 12 ounces skinless, boneless chicken breast halves, cut into 3/4-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.

Preparation

Step 1

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.