I love potato chowder. I jump at the chance to break out anything that resembles chowder when the weather cools off each year. However, I also live in central Texas, so that limits my crisp and cool chowder days to about 6 per year. This year I got tired of waiting for chowder weather. When it dropped below 90 for a few days, I jumped at the chance. We had just received a bunch of sweet potatoes in the box, so I decided to try out a sweet potato corn chowder. I loaded it up with corn, salami, and three whole chipotle peppers, which left my husband coughing at the table. I suppose you should warn someone before you serve them something spicy enough to turn their eyeballs red. Live and learn.
4 oz salami or thick bacon, cut into 1/2″ pieces
2 bell peppers of any color, diced
2 large sweet potatoes, peeled and cut into 1″ cubes
4 c low sodium chicken broth
3 canned chipotle chilies, finely diced (adjust to your taste)
28 oz corn, canned or frozen
1 c heavy cream
Cook the salami in a large stock pot over medium heat until it renders its fat, 5 minutes. Add the diced bell peppers and cook, stirring frequently, until the peppers are tender, 3-5 minutes. Add the sweet potatoes, chicken broth, and chilies. Cover and simmer until the sweet potatoes are fork-tender, about 15 minutes. Reduce heat to low and add the corn and heavy cream. Salt and pepper to taste and continue to cook until the corn is heated through, 1-3 minutes.