“Spicy Sweet Potato Corn Chowder with Chorizo”

Having weekends off are dangerous days for me because my brain is going a mile a minute thinking of food creations. I had bought sweet potatoes and changed my mind about what to do with them. My sister texted me and said she’d seen a recipe for a sweet potato soup. While telling me about the soup, a creamy soup I’d made a while back came to mind. My creation between the two recipes became Spicy Sweet Potato Corn Chowder with Chorizo. Spicy Sweet Potato Corn Chowder with Chorizo is heavenly creamy, made with sweet potatoes, corn, onion, red bell pepper, celery, jalapeno and chipotles in adobo sauce. Just a little heat from the peppers and the sweetness from sweet potatoes and corn are a match made in heaven. Top the soup when serving with a crumble of cooked Chorizo and this soup is over the top. This recipe whips up quick once all your vegetables are prepped but so worth the time and effort. Leftovers are delicious…mark my words.

Spicy Sweet Potato Corn Chowder with Chorizo

1 T. Olive oil

1/2 cup celery, diced

1 1/2 cups red bell pepper, diced

1 medium onion, diced

2 garlic cloves, finely chopped

4 cups frozen corn, thawed

2 Chipotle peppers in adobo sauce, minced

1 jalapeno, seeded and minced

1/4 t. salt

1/8 t. black pepper

3 cups chicken broth

3 cups peeled and cubed sweet potato

1 1/2 t. cornstarch

1 1/2 cups half & half

1/4 pound fresh Chorizo, casing removed, cooked for garnish

In a Dutch oven, heat olive oil over medium-high heat. Add celery, red pepper, onion, garlic, corn, chipotle and jalapeno; sautéing for about 10 minutes, stirring occasionally. Stir in salt, pepper and chicken broth, stirring until well combined. Increase heat and bring to boil. Once boiling, add sweet potatoes and reduce heat. Simmer on low for about 20 minutes or until potatoes are tender.

Meanwhile, in a large skillet, sauté Chorizo, breaking up to crumble, about 15 minutes. Place on paper towel to drain off fat, set aside for garnish.

Using blender, food processor, or hand blender, puree half of soup. Once pureed, add soup puree back to remaining soup in Dutch oven. Stir well and reheat on low heat. In a small bowl, mix cornstarch and 1/4 cup half & half until smooth. Add to soup. Stir in remaining half & half until heated through and soup slightly thickens, 5 to 7 minutes.

Serve immediately in soup bowls with Chorizo garnish on each.

Note: Try garnishing soup with Sautéed Shrimp. If you like less heat, decrease the amount of jalapeno and chipotles.

Sautéed Shrimp

18 medium to large shrimp, use fresh (thaw if frozen), peeled and deveined

1/2 t. smoked paprika

1/2 t. brown sugar

1/2 t. pepper

1 T. Olive oil

In a medium bowl, mix paprika, brown sugar, black pepper and olive oil. Add shrimp and toss until well coated. In a large non-stick skillet over medium-high heat, sear shrimp for 2 to 3 minutes per side or cooked through.