Sam Kohler

Sweet potatoes are one of the most under-rated bases for a chowder or soup. Originating in Native American Cuisine, sweet potatoes are a staple across the Southeast United States and create a sweet counterbalance to the spicy and savory flavors of the wild boar chorizo.

Ingredients

Chowder 

• 5 Tablespoons of Corn Oil
• 1 Yellow Onion, diced
• Jalapeño pepper, deseeded and diced
• 2.5 – 3 pounds of Sweet Potatoes
• 4 Cups of Chicken Stock
• 2 Cups of Water
• 1 Can of Corn Kernels
• Nutmeg
• Salt
• Black Pepper
• Cinnamon
• 1/2 cup of Cream
• 1 Packet of Wild Boar Chorizo

Garnish

• Queso Fresco
• Green Onions 

Instructions

1. Heat 3 tablespoons corn oil to Medium-High heat.
2. Cook onions until translucent and then add/cook jalapeños until tender.
3. Remove vegetables and then add 2 tablespoons of corn oil and cook chorizo.
4. Remove chorizo and mix with onions and jalapeños.
5. Peel and cube sweet potatoes and add them to a pot with water and chicken stock. Bring them to a boil and then back off the temperature to low and simmer until the potatoes are tender (roughly 30 minutes after water and stock are boiling).
6. Purée the potatoes and stock mixture together in a blender or food processor until silky smooth and then add the liquid into a Dutch oven where you will add the drained canned corn, seasonings, vegetables, cream, and chorizo.
7. Add salt, pepper, nutmeg, and cinnamon to taste; but usually I add 1 1/2 teaspoons of the nutmeg and cinnamon.
8. Let the soup simmer for 10-15 minutes and then it is ready.
9. Add queso fresco and sliced green onions on top for garnish and enjoy!