Sweet Potato Corn Chowder

My office is a pretty fun place to work. (Note that though I say “my office”, what I’m really saying is “the office in which my cubicle is located”). We have a laid back atmosphere and a fairly casual dress code. There is always something going on and everyone has a pretty fun time. One of the things I look forward to every week during the colder months is “Soup Day” which is every Friday during winter. Each week co-workers take turns bringing in big pots of soup to share with everyone who signed up. All “members” can then enjoy that week’s soup choices for a yummy cold weather lunch.

Last week it was my turn to bring soup, and I brought the below recipe (from Midwest Living magazine). It was pretty yummy with a subtle spiciness that was broken up a bit by the occasional tidbit of sweet potato.

Mmmmmm

Sweet-Potato Corn Chowder

12 ounces sausage (andouille, kielbasa or smoked pork sausage, halved lengthwise and cut into slices)
1 large onion, chopped
2 stalks celery, chopped
1 Tablespoon minced garlic (6 cloves)
3 Tablespoons all-purpose flour
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
1 teaspoon Cajun or Creole seasoning
1 teaspoon Chipotle Seasoning
6 cups chicken broth
1 16 oz bag of frozen sweet corn
2 cups sweet-potato (peeled and cut into small pieces)
12 ounces pre-cooked skinless, boneless chicken breast – cut into ¾ inch pieces
1 cup whipping cream
1 teaspoon black pepper

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, Cajun and Chipotle seasonings. Cook and stir for 2 minutes more. Stir in chicken broth. Bring to a boil.
2. Add the frozen corn, peeled and cubed sweet-potato and the chicken pieces. Return to boiling; reduce heat. Simmer the chowder, covered, about 20 minutes or until sweet potatoes are tender. Stir in the whipping cream and pepper. Heat through

Makes 8 – 10 main dish servings

Photo: Bing Images