Corn and Sweet Potato Chowder
Top this comforting soup with feta and bacon and you have yourself the perfect meal!
Equipment
- 1 8 quart soup pot
- blender or immersion blender
Ingredients
- 8 cobs of corn
- 3 quarts water
- 4 cups sweet potatoes, peeled and cubed
- 1 cup sweet onion, diced such as vidalia
- 2 whole leeks cleaned and sliced, see notes
- 1 pound bacon
- 1 tbsp reserved bacon grease
- 1 tbsp dried thyme
- 1/2 tbsp poultry seasoning
- 2 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 cup masa finely ground cornmeal
- 1 cup cold water
- fresh ground pepper to taste
- 1 cup feta cheese
Instructions
- Cut corn from cob and set aside in a bowl you should have about 6 cups of corn.Place corn cobs in a large pot with 3 quarts (12 cups) of water. Bring to a boil, turn down low and let simmer for 1 hour. Remove cobs from water strain corn stock through a wire strainer or a colander. Set aside. You should end up with about 8 cups of stock.
- Cut the pound of bacon into 1/2 inch pieces, and cook in a large pot (at least 8 quarts). When bacon is crispy and brown remove to a paper towel with slotted spoon. Pour grease from pan. Do not clean pan, leave brown bacon bits for next step!
- Add 1 tablespoon of bacon grease back to large pot, and turn heat up to medium high, when grease is sizzling add onions and leeks to pot. Cook for about 5 minutes, then add sweet potato cook until potato starts to soften. Add thyme, poultry seasoning, 1 teaspoon of salt, smoked paprika, oregano and stir, cook for a minute longer bringing out the fragrance of the spices. Add corn stock to the pot and cook for about 10 minutes at a low boil.
- Combine masa and water until it makes a loose paste, pour into chowder stirring vigorously. Cook for another 10 minutes. At this point if you have an immersion blender take your blender and give the chowder a few whizzes around the pot. You don’t want the chowder to be smooth you just want to break up a little bit of the vegetables to make for a smoother, thicker soup.** If you don’t have an immersion blender, have no fear, just take 2 cups of soup and put it in your blender and blend until smooth, add back to the pot.**Continue to cook for another 10 minutes, taste and add 1 teaspoon of salt or more if needed, as well as a good teaspoon of fresh cracked pepper.
- Just before serving add 3/4 cup of feta cheese stir. Serve topped with additional feta and bacon crumbles.
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