Sweet Potato Corn Chowder
Photo By: Aimee Seavey
The Shakers prepared chowders as a creative way to use what was fresh and on hand. This basic recipe for sweet potato corn chowder comes from Jeff Paige, the former chef at New Hampshire’s Canterbury Shaker Village. “This is the method of preparation I use to create a number of wonderful corn-based chowders. By simply adding one or two new ingredients, like the sweet potatoes, you create a new and exciting twist on an old favorite.
Yield: 6 to 8 servings
- 1/2 pound smoked slab bacon, diced
- 1-1/2 pounds red bliss potatoes, scrubbed
- 1 medium onion, peeled and diced
- 2 bay leaves
- 1 large sweet potato, peeled and diced (1/4-inch dice)
- 4-5 cups chicken stock, or to cover
- 1/4 cup light brown sugar
- 3 cups fresh or frozen corn kernels, cooked until just tender
- 1 tablespoon chopped fresh parsley
- 1/4 cup sliced scallions
- 1 cup heavy cream
- Salt and freshly ground pepper, to taste
In a large soup pot, fry the bacon over medium heat just until it starts to crisp, about 8 to 10 minutes. Meanwhile, quarter and slice the red potatoes by hand or in a food processor, about 1/4-inch thick. Add the onions and bay leaves to the bacon, and cook until the onions are translucent, about 3 to 5 minutes. Carefully drain off half of the bacon grease and discard.
Add the sweet and red potatoes to the soup pot, add enough stock to cover the potatoes, and bring to a simmer over medium heat. Simmer until the potatoes are tender, about 15 minutes. Add the brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often.
Season with salt and pepper to taste, and serve hot.