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Alexander's Chilpotle Sweet Potato Chowder

Source of Recipe

Pat


List of Ingredients

6 cups chicken stock
1/2 large onion, finely chopped
2 minced garlic cloves
1 medium finely diced green pepper
1/2 c. chopped roasted red peppers (I may have only used a 1/4 c, but don't think it matters.)
2 chopped chipotle chilies in adobe sauce
1 large finely diced sweet potato (makes approx. 2 cups)
Corn removed from 3 ears of white corn (approx 1 1/2 cups) **reserve the cobs** or 2 cups of frozen shoepeg corn



Recipe

Sauté first 5 ingredients in olive oil and butter (I used approx 2 TBLS olive oil and 1-2TBLS butter) until onions are tender. Add sweet potatoes and corn, sautéing briefly. Add chicken stock and simmer, covered, until potatoes are tender, about 20 mins.
(you can stop at this point and add freshly ground pepper and salt to taste and it is delicious) Scrape the milk from the corn cobs, add 1/2 cup heavy cream, a couple of ladles of the soup and emulsify. Add to the soup. Correct seasonings.