Sweet Potato and Chorizo Chowder

A tasty chowder with spicy chilies and sweet potatoes and corn! The perfect balance of sweet and spicy!

6 Servings

Nutrition (1 serv.) Amount Nutrition (1 serv.) Amount
Calories 554 kcal Sugar 11 g
Carbs 45 g Cholesterol 116 mg
Protein 26 g Sodium 1443 mg
Fat 46 g Fiber 4 g
Sugar 11 g
Cholesterol 116 mg
Sodium 1443 mg
Fiber 4 g

Prep Time: 10 min Cook Time: 40 min Total Time: 50 min

https://www.closetcooking.com/sweet-potato-and-chorizo-chowder/

Ingredients

4 slices bacon, cut into 1/2 inch slices (optional)

1 pound fresh chorizo (link) (or hot italian sausage)

2 tablespoons butter

1 onion, diced

4 cloves garlic, chopped

2 chipotle chiles in adobo, chopped (or 1 tablespoon chipotle chili powder)

1 tablespoon ground cumin

1 tablespoon (smoked) paprika

1/4 cup flour (gluten-free for gluten-free)

4 cups chicken broth (link)

4 cups sweet potato, peeled and cut into bite sized pieces

1/2 cup heavy cream (or 1/2 cup sour cream or 4 ounces cream cheese)

1 cup white cheddar cheese, shredded (optional)

2 cups corn (fresh or frozen)

salt and pepper to taste

Instructions

Step 1

Cook the bacon in a large saucepan over medium heat before setting aside, reserving the grease in the pan.

Step 2

Add the chorizo over medium-high heat, breaking it apart as it cooks, before setting aside, reserving 2 tablespoons of grease in the pan.

Step 3

Add the butter and let it melt before adding the onion and cooking until tender, about 5-7 minutes.

Step 4

Add the garlic, chipotle chiles in adobo, cumin, and paprika and cook until fragrant, about a minute.

Step 5

Sprinkle in the flour, mix and cook for a minute.

Step 6

Add the broth, sweet potatoes, bacon, and sausage, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Step 7

Add the cream and cheese and let the cheese melt into the broth.

Step 8

Add the corn and let it warm.

Step 9

Season with salt and pepper to taste and enjoy!