Southwestern Corn and Sweet Potato Chowder
- 2 oz Butter
- 4 Cloves garlic, minced
- 1 Red Onion, sliced thin
- 1 Tbl Ground Cumin
- 1 Tbl Dried Thyme
- ½ tsp cayenne pepper
- 2 Bay leaves
- 2 oz Flour
Melt butter over medium heat in heavy bottom 8 quart pot. Add onions and garlic, and sweat them until translucent (about 3-4 mins) Whisk in spices and flour to form a roux. Cook over low heat for about a minute, stirring often.
- 3 Sweet Potatoes, peeled and diced
- 1 14oz can diced tomatoes
- 1 Lb Frozen Corn Kernels
- ½ gallon Vegetable stock
- 1 qt milk
Add all of these things to the pot and bring to a simmer over medium-high heat. Cook until sweet potatoes are al dente (about 8-10 mins)
½ Bunch Scallions, greens only, thinly sliced on a bias
Salt and Pepper to taste
Add scallions and then season to your likeness with salt and pepper. Serve immediately.