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.
- 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
- Black Pepper
- 1/2 cup of Cream
- 1 Packet of Wild Boar Chorizo
- Queso Fresco
- Green Onions
- Heat 3 tablespoons corn oil to Medium-High heat.
- Cook onions until translucent and then add/cook jalapeños until tender.
- Remove vegetables and then add 2 tablespoons of corn oil and cook chorizo.
- Remove chorizo and mix with onions and jalapeños.
- 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).
- 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.
- Add salt, pepper, nutmeg, and cinnamon to taste; but usually I add 1 1/2 teaspoons of the nutmeg and cinnamon.
- Let the soup simmer for 10-15 minutes and then it is ready.
- Add queso fresco and sliced green onions on top for garnish and enjoy!