November 12, 2009

Sweet Potato Corn Chowder by Guest Chef Scott


2 russet potatoes, peeled and diced

1 yam, peeled and chopped

½ cup frozen corn

1 medium onion

1 quart chicken broth

1/8 cup milk

Salt and pepper

Grated Cheese

Dice the onion and sauté until transparent. Add the diced potato and chopped yam. Add corn and chicken broth. Bring to a boil. Periodically stir the mixture. Gradually the soup will boil down and the potatoes will cook. You’ll know it’s done when the potatoes start to break apart upon stirring. I like my soup a little chunky so I stir it well, but not well enough to lose the larger chunks. Add Milk after the potatoes are fully cooked. Give the soup a good stir. Salt and Pepper to taste. Serve with grated cheese on top.

1 comment:

  1. I'm making it tonight. I'll let you know. If it's anything like the macaroons, it will be terrific


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