Lynda's Sweet Potato Corn Chowder
1.5 Tbs olive oil
5 Tbs butter
3 C whole milk
32 oz Chicken broth
1/3 C flour
1.5 C chopped onion
1 Tbs minced garlic
1.5 C carrots
3 C peeled and diced sweet potatoes
1 1/2 C frozen corn
1 tsp dried basil
1 diced bell pepper
I tsp dried thyme
1.5 C diced ham or bacon
Salt & Pepper
In soup pot saute onion, carrots, garlic, sweet potatoes, and red pepper if using- in olive oil for 4-5 minutes
Add basil, thyme, salt and pepper, and broth. Bring to a boil then lower to a simmer until potatoes and veggies are tender. Approximately 20 minutes.
In a medium sauce pan overheat melt butter add flour- cook and whisk constantly. Add milk stirring constantly bring to a light boil.
Remove from heat- stir into pot with veggies, stir & heat through.
Serves 6
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