Corn and Sweet Potato Chowder with Chipotle

Pig out on this sweet and spicy soup

In Sydney, certain Mexican ingredients are a little hard to come by. No doubt the current craze for all things taco will change that, but for now there is always Fireworks Foods. Chipotle chiles and masa harina and many other wonderful things delivered straight to your doorstep. For all of you in North America and elsewhere, canned chipotles should be easy to come by, and a fine grind cornmeal makes a perfect substitute for the masa harina.

Use a small bowl inverted in a large bowl to make it easy to cut the kernels off the corn. Rest one end of the cob on top of the small bowl and as you slice downwards the kernels will fall around it into the big bowl, saving you from picking stray corn kernels off the floor.

This soup is good the night it’s made, but it is much better a day or two later when all of the flavours have had time to mingle and grow.

Remember, the adobo sauce adds quite a bit of heat, so use cautiously. You can always add more at the end.
Adapted from The Food Matters Cookbook by Mark Bittman

  • Kernels from 6 ears of fresh corn, cobs reserved
  • Salt
  • 1/4 cup olive oil
  • 1/2 cup chopped scallions (spring onions)
  • 2 canned chipotle chiles, minced, with some of their adobo sauce
  • 1/4 cup fine cornmeal or masa harina
  • Black pepper
  • 1/2 cup cream
  • 2 large sweet potatoes, peeled and chopped
  • Chopped fresh parsley or cilantro for garnish


  1. Put the corn cobs and six cups of water in a pot over medium-high heat and salt it. Cover and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes. Turn off the heat and let the cobs steep until you’re ready to make the soup.
  2. Put the oil in a large pot over medium-high heat. When it’s hot, add the scallions and chipotles with some of their adobo sauce and cook, stirring occasionally, until the scallions are soft, about 1 minute. Turn the heat down to low and stir in the cornmeal and some pepper. Cook, stirring constantly, until the mixture starts to turn golden, 5 to 10 minutes. Add the cream and the reserved broth and turn the heat up to medium-high.
  3. Stir or whisk constantly until the cornmeal is dissolved and the soup begins to thicken, about 2 mintues.
  4. Stir in the corn kernels and the sweet potatoes and bring to a boil. Cover and lower the heat to a simmer. Cook, stirring occasionally, until the corn and the sweet potatoes are tender and the sou has thickened, about 15 minutes. Taste and adjust the seasoning. Garnish with fresh herbs and serve.

This entry was posted in Corn, Soups, Sweet Potatoes and tagged , , , , , , . Bookmark the permalink.

One Response to Corn and Sweet Potato Chowder with Chipotle

  1. Great recipe. Chipotles are easy to come by here, but they practically give my wife the hives. I can work around it, though. I love the combo of corn and sweet potatoes.

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