Corn and Sweet Potato Chowder

Summer is not necessarily the time for soup, but it is the time for excellent sweet corn. And there is something fantastic about corn chowder. This is a slightly more exotic variation of corn chowder, with chunks of sweet potato, and saffron cream stirred in. This is no cafeteria food, my friends.

This is best with really flavorful, quality corn, so hit up your farmers market for this one. You can amp up the flavor if you cook bacon first and saute the onions in the bacon fat instead of olive oil. Or, a sprinkle of red pepper flakes would add an extra zing.

Pick a cool summer night and make an excuse for soup. It's worth it.

Corn and Sweet Potato Chowder
adapted from Stonewall Kitchen Favorites
serves 3-4

INGREDIENTS:

1 tablespoon extra virgin olive oil
1/2 large onion, chopped
1 red or yellow bell pepper, seeded and chopped
1 small sweet potato, peeled and chopped into small chunks
salt and freshly ground pepper
1/2 tablespoon flour
2 cups low sodium vegetable broth
3 large ears fresh corn, husked and kernels cut off
1/2 cup heavy cream (or milk, but you'll lose texture)
1/2 teaspoon crumbled saffron
handful chopped parsley

DIRECTIONS:

1. In a large soup pot or Dutch oven, heat the oil over low heat. Add onion and cook, stirring occasionally, for 10 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add sweet potato, season with salt and pepper (generously), and cook for 8 minutes, stirring occasionally.

2. Stir in the flour and cook for 2 minutes. Raise heat to high, stir in the broth, and bring to a boil. Reduce heat to low, cover, and cook for about 10 minutes or until sweet potatoes are just tender when pierced.

3. In a small saucepan, heat the cream and saffron over low heat for about 5 minutes, until just simmering. The cream should be turning yellow. Try not to let a skin form on top. (If it does, just stir until it goes away).

4. Add saffron cream to the chowder and stir in the corn. Heat over low heat for 5 minutes. Season to taste. Serve topped with parsley.

Enjoy!