It has been awhile since I posted a recipe. With the colder weather I’ve been in the mood for soup. Growing up my mother would make soup and I really didn’t care for it. (I’m being kind since she reads this blog.) It seemed that her favorite and my least favorite was homemade beef vegetable soup. With that in mind I rarely make beef vegetable soup. In fact for many years the only soups I made were lentil and (when I had a ham bone) ham and bean soup. If I dared make any other kind son #2 would moan and groan that we were having “poup” for dinner. I suppose it was karmic payback. Anyway, after the boys left for college I rediscovered soups much to my husband’s delight. I have been trying out recipes from various sources. All have been good but a few are outstanding.
This is Sweet Potato – Chicken Corn Chowder. The recipe serves 8 if you have small bowls. If you want big bowls it only serves 6.
4 medium to large sweet potatoes – peeled and cubed
32 oz Chicken broth – low sodium works best
2 c. water
2 Telma Chicken Consomme cubes or 1 cube chicken bouillon (the Telma is much better)
1 t. onion powder (NOT onion salt!!)
1/8 t. black pepper
2 pinches ground sage
2 cans cream style corn
1 large or 2 small cans chunk chicken – dump the whole can in (DON’T drain it)
1 cup milk (or milk substitute)
2 T. cornstarch
In a large pot add broth, spices, water, chicken consomme cubes, and cubed sweet potatoes. Cook until potatoes are tender. Use an immersion blender and pulse blend until there are only small chunks of potato. Return to the heat and add the corn and the chicken. Bring to a simmer stirring to avoid sticking. Stir corn starch into the milk until dissolved. Pour into the soup stirring constantly until soup thickens. Remove from heat and serve.
This is a favorite and I made a pot of it for Sparky while I was in Baltimore. Needless to say there wasn’t any left when I returned. I’m just glad I got a bowl!