Wednesday, July 25, 2012
Sweet Potato & Corn Chowder
So here it is, the perfect mix of July and coziness. But don't worry it still looks like summer around here.
1 stick organic butter
2 yellow onions, chopped
4 celery stalks, chopped
3 carrots, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons fresh thyme
1 teaspoon salt
4 cups fresh clam juice (ask at your fish market)
1/3 cup flour
4 ears of corn, raw kernels removed
2 cups milk
Add celery, carrots, potatoes, thyme, salt, and pepper. Cook another 10 minutes.
Pour in the clam juice, bring to a boil, turn down and simmer for 20 minutes.
Meanwhile, heat a small pot over medium high and melt the remaining butter. Whisk in flour and cook on low for 3 minutes while whisking. You are making a simple roux to thicken the soup.
Whisk in 1 cup of broth from the large soup pot. Add the roux to the soup and stir together.
Lastly, add the milk and corn kernels. Stir gently and taste for salt and pepper. Allow the milk and corn to heat for a few minutes before serving. We ate the chowder with a big spinach salad and grilled garlic rubbed bread.