Iām still in shock of how fast winter descended upon the city, with the trees, yellow leaves still attached, frozen in a sad reminder of fall.
Anyway, the dip in temperature means it is officially soup weather, so I made a harvest corn chowder based on a recipe I clipped from the Edmonton Journal a few weeks ago. Because we are still swimming in potatoes from the Great Potato Giveaway, I substituted them for the sweet potato called for in the recipe.
While it was tasty, and not too heavy, owing to the fact that the majority of the liquid is chicken stock and not cream, it seemed there was something lacking in the soup. Perhaps the sweet potato was indeed the missing link?
Harvest Corn Chowder
Only Here for the Food 
Mmm, that looks delicious. It’s nice to see a corn chowder so full of colour. I’m going to give this one a try for sure. And you’re right, it definately feels like soup weather out there. I couldn’t believe how much snow fell yesterday!
Can I ask what camera you use to take your pictures?
When it comes to chowders like these, here’s what I would recommend to add that extra little bit you may be looking for: Before adding the broth+cream mixture to the veggies, consider blitzing up half of the cooked potatoes using an immersion blender. This will thicken it and add a lot of body to it. Cheese also makes a tasty thickener too š I also like to steep the empty corn cobs on the broth in the hot liquid for ~10 minutes too. You would be surprised how much corn flavor it takes!
The other thing with creamy soups – don’t be afraid of salt. I usually add it when nobody is looking because I’m sure people would likely be horrified. š
Love the colours Sharon. Looks soooo good, too bad you were left looking for that extra something.
Karen – sure. I use Mack’s point and shoot camera for most of my food shots. He has a Canon SD870 IS. I find the macro function works great for closeup food pictures!
Jon – your advice sounds easy enough (as in, even I can’t mess it up :). I admit I am usually too hesitant on the salt…I will have to try to be less stingy in the future!
Chris – I love a colourful soup too! As we do eat with our eyes first, right? š
Sharon, I made this tonight for dinner and used the sweet potato along with some cumin and chili powder to give it some zing. Unfortunately, it was still missing something. More salt? Not sure. It was a nice recipe but needs a little … something. Thanks for sharing the link!
Thanks for letting me know you tried it, I saw your post! It’s a recipe that needs to be played around with, that’s for sure.