Corn Chowder with Sweet Potatoes and Cayenne
By America's Test KitchenPublished on April 7, 2009
Time
1 hour
Yield
Serves 6 to 8
Ingredients
6 ears corn 2 (15-ounce) cans whole kernel corn 5 cups low-sodium chicken broth 3 slices bacon, chopped fine1 onion, choppedSalt and pepper 1 pound sweet potatoes, peeled and cut into ½-inch pieces1 cup heavy cream 1 tablespoon maple syrup ¼ teaspoon cayenne pepper 4 scallions, sliced thin
Before You Begin
Be sure to save the cobs for the chowder.
Instructions
- PREP CORN Following associated image at left, cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
- SAUTÉ VEGETABLES Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Cook onion, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.
- FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, maple syrup, cayenne, scallions, and reserved bacon. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 3 days.)
Time
1 hourYield
Serves 6 to 8Ingredients
6 ears corn
2 (15-ounce) cans whole kernel corn
5 cups low-sodium chicken broth
3 slices bacon, chopped fine
1 onion, chopped
Salt and pepper
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 cup heavy cream
1 tablespoon maple syrup
¼ teaspoon cayenne pepper
4 scallions, sliced thin
Test Kitchen Techniques
Ingredients
6 ears corn
2 (15-ounce) cans whole kernel corn
5 cups low-sodium chicken broth
3 slices bacon, chopped fine
1 onion, chopped
Salt and pepper
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 cup heavy cream
1 tablespoon maple syrup
¼ teaspoon cayenne pepper
4 scallions, sliced thin
Test Kitchen Techniques
Ingredients
6 ears corn
2 (15-ounce) cans whole kernel corn
5 cups low-sodium chicken broth
3 slices bacon, chopped fine
1 onion, chopped
Salt and pepper
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 cup heavy cream
1 tablespoon maple syrup
¼ teaspoon cayenne pepper
4 scallions, sliced thin
Test Kitchen Techniques
Why This Recipe Works
We began our search for velvety Corn Chowder with Sweet Potatoes and Cayenne and unambiguous corn flavor with fresh corn. For depth, we cooked the onions and corn in the rendered bacon fat. This technique added toasty, slightly caramelized flavors to the corn and by extension, the chowder. In this variation we used sweet potatoes in the chowder instead of potatoes. To thicken the chowder and intensify flavor, instead of a traditional flour and butter roux, we pureed canned corn with some chicken broth. This produced a golden, satiny chowder base with a vibrant fresh corn taste.
Before You Begin
Be sure to save the cobs for the chowder.
Instructions
- PREP CORN Following associated image at left, cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
- SAUTÉ VEGETABLES Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Cook onion, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.
- FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, maple syrup, cayenne, scallions, and reserved bacon. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 3 days.)
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