Simple Way to Make Super Quick Homemade Spicy sweet potato corn chowder

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, spicy sweet potato corn chowder. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spicy sweet potato corn chowder is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Spicy sweet potato corn chowder is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spicy sweet potato corn chowder using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spicy sweet potato corn chowder:

1. Take 1 tbsp avocado oil
2. Get 1/2 c diced celery
3. Get 1 1/2 c chopped red bell pepper
4. Prepare 1 small sweet onion
5. Prepare 2 cloves minced garlic
6. Make ready 4 c frozen (or fresh) corn
7. Get 2-3 hot peppers finely chopped (I use ghost peppers, but jalapeños will do nicely)
8. Make ready 1/4 tsp salt
9. Prepare 1/8 tsp black pepper
10. Take 1 tbsp cumin
11. Prepare 2 c low- sodium vegetable (or chicken) broth
12. Make ready 2 c peeled and cubed sweet potato
13. Get 1 1/2 tsp cornstarch
14. Make ready 1 1/2 c half and half (divided)

Steps to make Spicy sweet potato corn chowder:

1. In a large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.
2. Stir in salt, pepper, cumin and broth, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8–10 minutes or until potatoes are tender.
3. Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat.
4. In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half.
5. Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened.
6. Remove from heat and serve. Enjoy!

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