Sweet Potato Chowder

Outside the leaves are swirling around us with reds, yellows, oranges, and browns. There's even a hint of green still left on a tree or two. So, I thought I would share the perfect recipe to take those beautiful autumn colors and bring them into your kitchen. This week, we're eating sweet potato chowder.

But wait! What exactly is the difference between soup and chowder, you ask. Good question.

Chowder comes from the French word "chaudiere" meaning cauldron and is a form of soup traditionally associated with fish or seafood. My sweet potato version, however, contains neither. This dish falls under the more flexible definition of chowder as a thick soup made from potatoes, milk and other vegetables that remain evident after being added into the pot.

We will certainly get to seafood chowders at some point, but for now, this recipe serves as a great excuse to catch the local farmer's market one last time before the end of the season. If you stick to my version, you'll be looking for sweet potatoes, red peppers, onions, and sweet corn. If you decide to improvise, you can certainly add leeks, carrots, other kinds of peppers, or whatever the market offers and your stomach desires. Just be sure to write and tell us about it!

The bottom line is that this chowder will fill your belly. It is hearty and nourishing. Don't use it as a starter or an appetizer. This recipe is worthy of being the main event. Cheese and cilantro quesadillas on the side for dunking are even better.

If you have the time, this is a soup that's even better the day after it's made, when all the flavors have had a chance to mingle together. Make it one night for dinner and take the rest to work for the lunch the following day.

Depending on the type of cheese you get for the quesadillas, this meal will cost you about $21-25 or roughly $5-6 a person.

Sweet Potato Chowder
4-6 servings

1/2 lb bacon, cut into small pieces or 1/8 c melted butter (I prefer it peppered)
1/2 large yellow onion, diced
1 sweet red pepper, diced
2 large sweet potatoes, peeled and cut into small cubes
4-5 cups chicken or vegetable broth
2 (14 oz) bags of frozen sweet corn (or 7 ears corn, yielding about 3-4 cups, cut off the cob)
1 cup of milk (I use skim, but low-fat, whole, or cream could be used if you prefer)
1/2 tsp salt
chopped cilantro (for that hint of green)

1. Cook the bacon in a large stockpot over medium heat until it begins to crisp. If you prefer your bacon a little softer, that's fine too. Spoon off the bacon fat, but leave a thin layer.

2. Add the diced pepper and onion to the bacon and continue cooking, stirring occasionally until the vegetables are soft. Add the potatoes and chicken broth and simmer, covered for 15 minutes or until the potatoes are tender.

3. Stir in the corn, milk, and salt. Heat through, about 5-10 minutes.

4. Serve with quesadillas (below) and garnish with cilantro.

Cheese/Cilantro Quesadillas
for dipping and dunking in chowder

8 flour tortillas
butter
remaining cilantro
1 cup shredded cheese (I used manchego cheese this time, but I've also used Monterey Jack, a sharp cheddar, or cabrales in the past)

1. Melt a pat of butter in a non-stick pan over medium heat. Take a single tortilla and sprinkle it with shredded cheese and a touch of chopped cilantro. Top it with another tortilla, creating a quesadilla.

2. Place the quesadilla in the pan of melted butter and toast on one-side (about 2-3 mins), then flip and toast on the other side until it's a golden color.

3. Repeat 3 more times, keeping toasted quesadillas warm in the oven until ready to serve. Cut into wedges and enjoy alongside chowder for dipping!

*For our vegetarian readers, we've noted that the bacon/grease can be substituted with about 1/8 cup of melted butter. Vegetarian broth can also be used instead of chicken broth.

Adapted from the Sara's Secrets recipe.