Sweet Potato Corn Chowder Soup With Bacon Recipes

Steps:

• Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
• Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
• Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
• Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
• Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
• Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

Steps:

• Prepare the roux the oil & flour - saute over low heat until dark peanut butter colored. Set aside.
• Cook the bacon crisp in a 3 to 5 quart sauce pan. Chop & measure. Set aside. Reserve bacon grease.
• Add the onion & celery to the sauce pan used to cook the bacon & saute until translucent.
• Add the chicken stock, diced sweet potatoes & corn. Bring to a boil then lower to simmer until sweet potatoes are just soft.
• Add the bacon & 1 tablespoon of the roux. Simmer 15 minutes, stirring & add additional roux until the chowder/soup reaches the consistency you desire.
• Add heavy cream, adjust seasoning with salt & pepper. Do not boil or cream may separate. Plate & garnish with chives.

Steps:

• In a large soup pot cook bacon over medium high heat until almost crisp.
• Add white potatoes and onions. Cover and cook 5 minutes, stirring frequently.
• Add sweet potatoes, bay leaves, Old Bay, salt and pepper. Cover and reduce heat to medium; cook a few minutes more - until potatoes are tender, stirring occasionally.
• Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (approx 10 minutes).
• Remove bay leaves and serve.