![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/CornChowder2.gif\" "\\"CornChowder2\\"")
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I am not a fan of sweet potatoes so I shy away from recipes with this vegetable\u2026 but this soup is beyond delicious. \u00a0It is a recipe from “Stonewall Kitchens” and I find all their recipes are proven winners. \u00a0I made it with fresh corn and peppers from the farmer’s market. \u00a0The aroma and flavor of the saffron cream finishes this soup to perfection. \u00a0It is a must try for the cold nights ahead, let me know if you enjoy it.\u00a0 It can be served as a first course, for lunch, and don\u2019t forget to include a crusty bread, homemade cheddar biscuit or oyster crackers.<\/p>\n
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INGREDIENTS:
\n\u2022 2 tablespoons olive oil
\n\u2022 1 large onion, chopped
\n\u2022 1 large red bell pepper, cut into \u00bd-inch squares
\n\u2022 1 small yellow bell pepper, cut into \u00bd-inch squares
\n\u2022 1 large sweet potato, peeled and cut into \u00bd-inch squares (about 2 cups)
\n\u2022 Salt and freshly ground black pepper
\n\u2022 1 tablespoon flour
\n\u2022 4 cups low-sodium canned chicken or vegetable broth
\n\u2022 6 large ears fresh corn, or 3 cups frozen corn kernels, thawed
\n\u2022 1 cup heavy cream
\n\u2022 About 1 teaspoon crumbled saffron
\n\u2022 3 scallions (white and green parts), finely chopped<\/p>\n
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DIRECTIONS:
\n\u2022 In a large pot, heat the oil over low heat. \u00a0Add the onion and cook, stirring occasionally, for 10 minutes.<\/p>\n
\u2022 Add half of the red pepper and all of the yellow pepper and cook, stirring, for 2 minutes.<\/p>\n
\u2022 Add the sweet potato, season with salt and pepper, and cook for 8 minutes, stirring occasionally.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/CornChowder.gif\" "\\"CornChowder\\"")
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\u2022 Stir in the flour and cook for 2 minutes.\u00a0 Raise the heat to high, stir in the broth, and bring to a boil.<\/p>\n
\u2022 Reduce the heat to low, cover, and cook for about 12 minutes until the potatoes are just tender.<\/p>\n
\u2022 Meanwhile, if using fresh corn, shuck it and remove the silks. Using a sharp knife remove the kernels from the cob by standing each cob on one end of the cutting board and working the knife straight down the cob; you should have about 3 cups of kernels. \u00a0Mix in the kernels; set aside.<\/p>\n
\u2022 In a small saucepan, heat the cream and saffron over low heat for about 5 minutes, until just simmering.<\/p>\n
\u2022 Add the saffron cream to the chowder and stir in the corn. \u00a0Heat over low heat for 5 minutes.<\/p>\n
\u2022 Taste for seasoning. \u00a0Serve piping hot, topped with the scallions, and the remaining red pepper.<\/p>\n
\u00a0PANTRY STAPLES: Trader Joe\u2019s Soup & Oyster Crackers (Click to Read)<\/em><\/strong><\/strong><\/a><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I am not a fan of sweet potatoes so I shy away from recipes with this vegetable\u2026 but this soup is beyond delicious. \u00a0It is a recipe from “Stonewall Kitchens” and I find all their recipes are proven winners. \u00a0I made it with fresh corn and peppers from the farmer’s market. \u00a0The aroma and flavor …
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