Sweet Potato Corn Chowder

  • Yield: 6 to 8 servings


1 poblano chile, finely chopped
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1tablespoon chopped garlic
2tablespoons butter
5 ears of corn, roasted and kernels cut from the cob
2large sweet potatoes, finely chopped
1tablespoon chopped fresh cilantro
Salt and pepper to taste


  1. Sweat the poblano chile, bell peppers and garlic in the butter in a saucepan over low heat until tender.  Add the corn, sweet potatoes and cilantro.  Cover with water and simmer until all of the ingredients are tender.  Process half the chowder in a blender until smooth and return to the saucepan.  Season with salt and pepper and ladle into soup bowls.

Note:  Sweating is cooking a food (typically vegetables) in a small amount of fat, usually covered, over low heat without browning until the food softens and releases moisture; sweating allows the food to release its flavor more quickly when it is later cooked with other foods.

Recipe reprinted with permission from the Historical League of Tempe’s Tastes & Treasures (the Historical League, Inc., Tempe, Arizona, 2007).