Corn and Sweet Potato Chowder With Saffron Cream Recipe

Publish date: 2024-08-31
Democracy Dies in DarknesscourseMainStart CookingComment on this storyAdd to your saved recipes

Here, fresh corn and sweet potatoes make a good team. Together with the saffron, they turn the broth in this chowder a gorgeous sunflower yellow. Late summer/early fall is the best time to make it; you'll have fresh, sweet corn and can use the cobs to help flavor the broth.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 6 main-course or 10 appetizer servings; makes 11 1/2 cups

Directions

  • Step 1

    If you're using fresh corn, shuck the ears, discard the silks and trim off the ends so you can stand the cob flat. Working with one at a time, stand each cob on its end inside a large bowl; use a sharp knife to remove the kernels by working the blade straight down against the cob. Use the blunt side of the knife to then scrape down the cob; this will help release any milky corn liquid. Stir that liquid and the corn together. Reserve the spent cobs.

  • Step 2

    Warm the oil in a large stockpot over medium-low heat. Stir in the onion and cook, stirring occasionally, for 8 minutes or until translucent. Add half of the yellow bell pepper and half of the red bell pepper, and cook for 3 minutes. Add the sweet potato, season lightly with salt and pepper, and cook for 5 minutes. Stir in the flour and cook, stirring well to coat all the vegetables, for 2 minutes. Increase the heat to high; gently whisk in the broth and bring to a boil. Add the corncobs (not the corn kernels). Reduce the heat to low, cover and cook for 5 to 8 minutes or until the potato is almost tender.

  • Step 3

    Combine the cream and saffron in a small saucepan over low heat; once the mixture is warmed through, stir it and let it steep (off the heat) for 5 minutes.

  • Step 4

    Add the saffron cream, corn kernels and corn milk to the stockpot; cook for 5 minutes. Taste, and add salt and pepper as needed. Use tongs to remove the cobs from the pot; holding each one over the pot, use a knife to scrape off any bits of chowder or corn clinging to the cob.

  • Step 5

    Ladle the chowder into mugs or bowls; sprinkle with the scallions, chives and the remaining red and yellow bell peppers, then serve.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving (based on 6)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Soup Swap: Comforting Recipes to Make and Share," by Kathy Gunst (Chronicle Books, 2016).

    Tested by Nilar Andrea Chit Tun.

    Published September 10, 2016

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnk6S%2Fr3nAp5tmq6easrV5z6irmqyfYrCpu9adnKtlo5azp77Op2ScqpWWunA%3D