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Corn and Sweet Potato Chowder with Saffron Cream

September 16, 2016 By Patricia 40 Comments

It’s that time of year when it’s technically still summer, but really, we’re all calling it fall because we can’t wait for the fabulous weather to arrive. Corn and Sweet Potato Chowder with Saffron Cream is a bowl of goodness that spans these two seasons.

This recipe for Corn and Sweet Potato Chowder with Saffron Cream is rich, colorful, and hearty!

If you’re lucky, and depending on where you live, you can still find some really great fresh corn out there. And for others, we reach for frozen corn. That’s okay — either works very well for this creamy and hearty soup!

This recipe is from the cookbook, Soup Swap: Comforting Recipes to Make and Share, by Kathy Gunst, Resident Chef for NPR’s “Here and Now.” I was recently asked to participate in the Soup Swap Blog Party – a virtual gathering of bloggers set to share one of the 60 recipes from the cookbook as a kick off for its release.

Check out the recipes from all the bloggers participating in the Soup Swap Blog Party.

Cookbook: Soup Swap Comforting Recipes to Make and Share by Kathy Gunst

This cookbook is such a treat! You’ll find page after page of delicious soup recipes, and you’ll enjoy leafing through the pages of the beautifully photographed images. The soup recipes are straightforward, and made with ingredients you’ll easily find at the grocery store. 

But my favorite thing about these recipes is that there is a special something included for many of them. Take Corn and Sweet Potato Chowder, for example. What’s not special about its colorful and rich Saffron Cream? The book includes a section of recipes for stocks and broths, sides like Skillet Corn Bread, and Buttery Biscuits, and several salads and fun garnishes, too.

Serve this hearty soup for a delightful between-seasons meal! You'll love Corn and Sweet Potato Chowder with Saffron Cream.

Corn and Sweet Potato Chowder with Saffron Cream is what I consider a “transitional” soup. Late summer nights start to cool down, and that makes soup the perfect meal. And if you’re lucky enough to still find fresh corn for this recipe, all the better. But if fresh corn is a distant memory, you can easily use frozen corn in its place. I used frozen corn for this chowder, and I can vouch for its deliciousness.  

Grab a spoon and dig into Corn and Sweet Potato Chowder with Saffron Cream!

Corn and Sweet Potato Chowder with Saffron Cream is the kind of dish that makes saying goodbye to summer just a little more bearable.

Hungry for more recipes that include corn? Try one of these:
Roasted Hatch Chile and Corn Chowder
Kale, Corn, and Pancetta Muffins 
Spicy Caramel Corn Cookies

Serves 6

Corn and Sweet Potato Chowder with Saffron Cream

This is a wonderfully rich chowder from the cookbook, Soup Swap: Comforting Recipes to Make and Share, from Kathy Gunst.

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Ingredients

  • 6 large ears fresh corn or 5 cups frozen kernels
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 large yellow bell pepper, seeded, deribbed, and cut into 1/2-inch squares
  • 1 small red bell pepper, seeded, deribbed, and cut into 1/2-inch squares
  • 1 large sweet potato, peeled and cut into 1/2-inch squares
  • Sea salt
  • Freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 4 cups vegetable stock
  • 3/4 cup heavy cream
  • 1 teaspoon crumbled saffron threads
  • 2 scallions, trimmed, white and green sections thinly sliced
  • 1 tablespoon minced fresh chives

Instructions

  1. If you’re using fresh corn, remove the husks and silk and trim off the bottom of the cob so it’s flat.
  2. One at a time, stand up each ear of corn inside a large, flat bowl. Use a sharp knife to remove the kernels from the ear, cutting straight down.
  3. Use the blunt side of the knife to scrape down the cob to release the corn “milk.” Mix the kernels and the corn milk and set aside. Set the cobs to the side.
  4. In a large stockpot over medium-low heat, warm the olive oil. When hot, add the onion and cook for 5-8 minutes, or until translucent.
  5. Add the yellow and red bell peppers and cook for 3 minutes. Add the sweet potato, season with the salt and pepper, and cook for 5 minutes.
  6. Stir in the flour, tossing the vegetables to make sure they’re coated. Cook for a few minutes.
  7. Turn the heat to high and whisk in the vegetable stock and bring to a boil. Add the cobs to the pan (but not the kernels). Turn the heat to low, cover and cook for 5-8 minutes or until the potato is almost tender.
  8. In a small saucepan over low heat, add the cream and saffron and steep for 5 minutes.
  9. Add the saffron cream, the corn kernels (add the frozen kernels if using), and corn milk (if using fresh corn) to the stockpot and simmer for 5 minutes. Taste and adjust the seasoning as needed.
  10. If using fresh corn, use tongs to hold the cobs over the pot. Use a knife to scrape off any bits of corn that are still on the cob, and into the pot.
  11. Serve in bowls, and garnish with the scallions and chives.
7.8.1.2
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https://www.azgrabaplate.com/corn-sweet-potato-chowder-saffron-cream/

Nutrition

Calories: 322 cal
Carbohydrates: 41 g
Fat: 18 g
Sodium: 700 g
Cholesterol: 41 g
Protein: 7 g
Fiber: 5 g

Filed Under: Dinner, Lunch, Recipes, Vegetarian Tagged With: chowder, corn, saffron, Soup, sweet potato, vegetarian

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Comments

  1. Christine @ The (mostly) Simple Life says

    September 16, 2016 at 3:05 pm

    This sounds like something I would love! Great pics too.
    Reply
    • Patricia says

      September 17, 2016 at 4:51 pm

      Thanks so much, Christine! Hope you give it a try!
      Reply
  2. Maria says

    September 16, 2016 at 4:03 pm

    I love all your recipes! So homey and delicious. :)
    Reply
    • Patricia says

      September 17, 2016 at 4:50 pm

      Thanks for your kind words! :)
      Reply
  3. candy says

    September 16, 2016 at 4:32 pm

    Corn and sweet potato make such a great combination. Change from original potato soup.
    Reply
    • Patricia says

      September 17, 2016 at 4:50 pm

      I think so, too. I loooove sweet potatoes! Thanks, Candy!
      Reply
  4. Lora @savoringitaly says

    September 16, 2016 at 5:40 pm

    What a fun cookbook idea...I haven't seen this one yet and have to get a copy! Love soup weather and I think this is a lovely send of summer soup!!
    Reply
    • Patricia says

      September 17, 2016 at 4:49 pm

      Thanks, Lora! There are so many good recipes in this cookbook. Hope you find a copy!
      Reply
  5. Amanda | Maple Alps says

    September 16, 2016 at 7:04 pm

    This looks like a fall hug in a bowl! Love all the colours and I could almost taste this!
    Reply
    • Patricia says

      September 17, 2016 at 4:49 pm

      Thanks, Amanda! I like your take on it -- "fall hug in a bowl!"
      Reply
  6. Erin @ The Speckled Palate says

    September 16, 2016 at 8:06 pm

    I've never heard of such a thing as a "transitional" soup before, but I totally support it. And this Corn and Sweet Potato Chowder with Saffron Cream sounds utterly delicious for this time of year. Well done!
    Reply
    • Patricia says

      September 17, 2016 at 4:48 pm

      Thanks so much, Erin! Haha - sure, why not? Still some summer corn left for this fall-like soup :)
      Reply
  7. Maggie Unzueta says

    September 16, 2016 at 8:16 pm

    Your pictures look amazing. Love all the color, and I'm sure it's all yummy. Pinning!
    Reply
    • Patricia says

      September 17, 2016 at 4:48 pm

      Thanks very much, Maggie! Hope you try it and enjoy!
      Reply
  8. Cookin Canuck says

    September 16, 2016 at 8:43 pm

    There is nothing better than a bowl of soup on a cold day. The saffron cream sounds like such a great way to add another layer of flavor to chowder.
    Reply
    • Patricia says

      September 17, 2016 at 4:47 pm

      Yes, for sure! I'm still waiting for some cooler days and nights :) Thank you, Dara!
      Reply
  9. Heather | All Roads Lead to the Kitchen says

    September 16, 2016 at 10:27 pm

    I was very close to making this for my Soup Swap party post, too - it sounds and looks amazing!
    Reply
    • Patricia says

      September 17, 2016 at 4:47 pm

      Hi Heather! So many great choices, right? Love that cookbook!
      Reply
  10. Annie @Maebells says

    September 17, 2016 at 12:31 am

    What a wonderful touch with the saffron cream!
    Reply
    • Patricia says

      September 17, 2016 at 4:46 pm

      Thanks, Annie - always delivers such pretty color, too!
      Reply
  11. Agnes says

    September 17, 2016 at 2:16 am

    Wow, those soups look perfect, yummy!
    Reply
    • Patricia says

      September 17, 2016 at 4:46 pm

      Thank you, Agnes!
      Reply
  12. Krysten says

    September 17, 2016 at 6:11 am

    I have definitely been calling it fall already and technically we have like 6 days or something. This looks so fantastic! I love saffron, I just haven't had a chance to make many things with it, except paella. I am putting this on my list of things to make soon!
    Reply
    • Patricia says

      September 17, 2016 at 4:46 pm

      It's still so hot in Phoenix, fall seems soooo far away! Thanks, Krysten - hope you try it soon!
      Reply
  13. Hannah Stein says

    September 17, 2016 at 6:04 pm

    Oh this looks amazing, so up my alley. I love saffron and I love potatoes and I love chowder... what more could I want!
    Reply
    • Patricia says

      September 19, 2016 at 2:23 am

      This definitely sounds like a must-make for you, Hannah! I'm sure you'll enjoy it! Thanks!!
      Reply
  14. Michelle says

    September 17, 2016 at 9:24 pm

    The colors are amazing! I definitely have to try this! I love corn chowder so much!
    Reply
    • Patricia says

      September 19, 2016 at 2:22 am

      Thanks, Michelle! I do, too - I could eat it all week!
      Reply
  15. bella says

    September 17, 2016 at 10:18 pm

    My mouth is watering as I look at these pictures. this soup looks so good. I love having soup in the fall. http://xoxobella.com
    Reply
    • Patricia says

      September 19, 2016 at 2:22 am

      Thanks, Bella! I know - nothing better! :)
      Reply
  16. Taylor Kiser says

    September 18, 2016 at 12:53 am

    Love how colorful this soup is! I also love the idea of saying goodbye to summer and hello to fall - - all in one bowl of delicious soup!
    Reply
    • Patricia says

      September 19, 2016 at 2:22 am

      Thanks, Taylor! Yes, for sure!
      Reply
  17. Justine | Cooking and Beer says

    September 18, 2016 at 8:12 pm

    I love that you made a saffron cream. Brilliant!
    Reply
    • Patricia says

      September 19, 2016 at 2:21 am

      All credit to the author of the cookbook - it was sooooo good!
      Reply
  18. Marlynn @ UrbanBlissLife says

    September 19, 2016 at 6:38 am

    I love corn chowders and the flavors and spices in this one sound so delicious!
    Reply
    • Patricia says

      September 20, 2016 at 2:17 am

      Thanks, Marlynn! I really like this version!
      Reply
  19. Cathy M says

    September 19, 2016 at 3:50 pm

    Patricia, this looks so tasty!! Definitely adding it to my must-try fall list!
    Reply
    • Patricia says

      September 20, 2016 at 2:16 am

      Aw, thanks so much, Cathy! They're yummy!
      Reply
  20. Debra says

    September 20, 2016 at 12:43 am

    I love the term "transitional" soup! Love this late summer treat!
    Reply
    • Patricia says

      September 20, 2016 at 2:12 am

      Ha! Thanks so much, Debra!
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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