Corn and Sweet Potato Chowder with Saffron Cream
Cozy Up with Creamy Corn and Sweet Potato Chowder with Saffron
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. This Corn and Sweet Potato Chowder with Saffron Cream is a delightful blend of sweet and savory, perfect for a weeknight dinner or a cozy weekend meal. The vibrant colors and delicate saffron flavor elevate this chowder beyond the ordinary, making it a truly special dish.
This recipe beautifully balances the sweetness of sweet potatoes and corn with the subtle floral notes of saffron. The creamy texture is incredibly satisfying, and the fresh scallions and chives add a lovely finishing touch. It’s a soup that’s both comforting and sophisticated – a winning combination!
What makes this chowder special?
- Saffron Infusion: A touch of saffron transforms the cream into a luxurious, golden elixir, adding a unique flavor and aroma.
- Fresh Ingredients: Using fresh corn (when in season!) really enhances the sweetness and flavor of the chowder. Frozen corn works beautifully too, making this recipe accessible year-round.
- Vegetarian & Gluten-Free: This recipe is naturally vegetarian and can easily be made gluten-free by ensuring your vegetable stock is gluten-free.
Tips for the Best Chowder:
- Don’t overcook the sweet potatoes: You want them tender, but not mushy. They should hold their shape in the chowder.
- Scrape those cobs! If using fresh corn, don’t skip scraping the cobs to extract the corn milk – it adds a ton of flavor.
- Adjust the seasoning: Taste as you go and adjust the salt and pepper to your liking.
Frequently Asked Questions:
- Can I use frozen corn? Absolutely! 4 cups of frozen corn are a great substitute for fresh.
- Can I make this chowder vegan? Yes! Substitute the heavy cream with full-fat coconut milk or cashew cream.
- Can this chowder be made ahead of time? Yes, it can! Store it in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more overnight.
- Is saffron essential? While saffron adds a unique flavor, you can omit it if you don’t have it. The chowder will still be delicious!
- Can I add protein? Feel free to add cooked chicken, shrimp, or chickpeas for a heartier meal.
This Corn and Sweet Potato Chowder with Saffron Cream is a guaranteed crowd-pleaser. It’s a beautiful, flavorful, and comforting soup that’s perfect for any occasion. So gather your ingredients, get cooking, and enjoy a bowl of sunshine in every spoonful!
Corn and Sweet Potato Chowder with Saffron Cream
Ingredients
- 5-8 ears fresh corn, husked or 4 cups frozen corn
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium sweet potato, peeled and chopped
- 6 cups vegetable stock
- 1 cup heavy cream
- 0.25 teaspoon saffron threads
- to taste salt and pepper
- 2 tablespoons scallions, chopped for garnish
- 1 tablespoon chives, chopped for garnish
Instructions
- If using fresh corn, remove husks and silk. Trim the bottom of the cob. Stand each ear upright and use a sharp knife to remove kernels. Scrape the cob to release corn milk. Set aside.
- In a large stockpot, heat olive oil over medium-low heat. Add onion and cook until translucent, about 5-8 minutes.
- Add bell peppers and cook for 3 minutes. Add sweet potato, season with salt and pepper, and cook for 5 minutes.
- Stir in flour, coating the vegetables. Cook for a few minutes.
- Add vegetable stock and bring to a boil. Add corn cobs (if using fresh corn). Cover and cook for 5-8 minutes, or until potato is almost tender.
- In a small saucepan, heat cream and saffron over low heat for 5 minutes.
- Add saffron cream, corn kernels (and corn milk if using fresh corn) to the stockpot and simmer for 5 minutes. Adjust seasoning.
- If using fresh corn, scrape any remaining corn from the cobs into the pot.
- Serve in bowls, garnished with scallions and chives.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
