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.