Curried Sweet Potato Corn Chowder

If you find yourself at the downtown Austin Farmers Market this time of year, you will witness a mighty flood of sweet potatoes spilling over the counters washing away the last of the summer okra.  Several venders are selling this root vegetable, and if they have any at all it is very likely that they’ll have tons.  Sweet potatoes strewn all over the place —it’s as if they grow in the dirt!  But the zillions of sweet potatoes at the market right now is numerically infinitesimal when compared to the jaw-dropping, constantly multiplying, repository of sweet potato recipes known to the human race.

Unfortunately you have chosen to read this blog and we only have one sweet potato recipe —but it’s a good one.

Curried sweet potato corn chowder:  a stew so hardy it’s a mouthful to say the name, and it’s perfect for a chilly autumn eve.

 

When picking your sweet potatoes, keep in mind they should be no larger than a small kitten.  Yes the farmers market has sweet potatoes the size of your head, and yes it’s fun to hold that ginormous tuberous root up to your head turn to your friends and say, “Hey look! It’s as big as my head,” but for this recipe you’ll want medium to small sweet potatoes.  Also if you are doing your shopping at the grocery store don’t be fooled: a yam is not the same as a sweet potato.  If you whip up a pot of yam chowder friends will ridicule you, your family will disown you.

This makes about three servings.  You will need:

1 1/3 cups peeled and cubed sweet potatoes (about 1/2 inch cubes)

2 teaspoons butter

1/2 cup diced green onions

1 teaspoon curry powder (we’ve been using Kurry King curry powder that our friend Lindsey gets from the Dallas Farmers Market (BTW: Lindsey if you’re out there, we are running low, time for a visit.))

1 tbs white flour

1 3/4 cups whole milk

1/4 cup heavy cream

1/2 tsp salt

1/2 tsp ground black pepper

1 cup fresh corn

a handful of crushed pecans

In a medium saucepan over medium heat melt the butter with the salt and pepper.  Add the sweet potatoes and green onions; stir for 2 minutes.  Mix in the curry powder, and stir for another 30 seconds.  Mix in the flour.  Slowly stir in the milk and cream.  Bring to a boil and reduce heat.  Cover the saucepan and let simmer for 10 minutes, stirring occasionally.

Add the corn, stir, and cover.  Simmer at least 5 more minutes or until the sweet potatoes are tender.

Sprinkle each serving with the crushed pecans.

Enjoy.

–boo