Sweet Potato & Corn Chowder with Chipotle, Amy's Inspired Soup

 

Here's another soup I'm making with butter instead of oil, and so I can use up the garden produce for canning.

Serves 1 - 2. Multiply as necessary. 

Ingredients:

• 1/2 cup diced sweet potatoes 🍠 
• 1/2 cup whole kernel corn 🌽 
• 1/2 cup diced onion 🧅 
• 1/2 cup diced green bell pepper 🫑 
• 1 tbsp wheat flour 🌾
• 2 tablespoons unsalted butter 🧈 
• 1 fire-roasted poblano pepper, (broil until black on both sides, then cool, de-stem, de-seed, and smoosh into paste). 🌶️ Or, 1 tsp ancho chili powder. 
• 1/4 cup heavy cream 🍼
• 1/2 tsp salt 🧂 
• 2 tablespoons minced cilantro 🌿 
• 1 tsp chipotle pepper powder 🌶️
• 1 tbsp tomato paste 🥫
• 1 tsp smoked paprika 🌶️
• 1 tbsp balsamic vinegar 🍇
• 1 cup filtered water 💦 

Directions:

1. Over medium-high heat, cook butter, sweet potatoes, onions, and bell peppers for 10 minutes. 
2. Add flour and cream, and stir until dissolved and thickened. 
3. Add corn, poblano/ancho, chipotle, tomato paste, paprika, vinegar, and water. Stir well. 
4. Bring back up to a boil. 
5. Reduce heat to low, and simmer for 30 minutes. 
6. Add salt and cilantro. Stir well. Serve.