Sweet Potato & Corn Chowder

This chowder is my answer to flash summer rainstorms and the new chilly nights rolling in. It is by no means fall in these parts but we’ve had a few moments that have reminded me how nice socks and long sleeves feel.

So here it is, the perfect mix of July and coziness. But don’t worry it still looks like summer around here.

 SWEET POTATO & CORN CHOWDER

1 stick organic butter
2 yellow onions, chopped
4 celery stalks, chopped
3 carrots, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons fresh thyme
1 teaspoon salt
black pepper
4 cups fresh clam juice (ask at your fish market)
1/3 cup flour
4 ears of corn, raw kernels removed
2 cups milk

Heat a large soup pot over medium high. Melt half the butter then add onions. Saute for 10 minutes.

Add celery, carrots, potatoes, thyme, salt, and pepper. Cook another 10 minutes.

Pour in the clam juice, bring to a boil, turn down and simmer for 20 minutes.

Meanwhile, heat a small pot over medium high and melt the remaining butter. Whisk in flour and cook on low for 3 minutes while whisking. You are making a simple roux to thicken the soup.

Whisk in 1 cup of broth from the large soup pot. Add the roux to the soup and stir together.

Lastly, add the milk and corn kernels.  Stir gently and taste for salt and pepper. Allow the milk and corn to heat for a few minutes before serving. We ate the chowder with a big spinach salad and grilled garlic rubbed bread.