cheesy sweet potato & corn chowder
3 – 4 large sweet potatoes, cut into 2 inch chunks and roasted
1 cup of chick stock
2 cans of creamed corn
8 ounces of cream cheese, room temp
½ cup heavy whipping cream
1 cup of half & half
1 – 2 TB chicken bouillon powder or you can use crushed bouillon cubes
1 & ½ cups of shredded Monterey jack cheese
This is a very thick, rich soup.
Peel and cut up sweet potatoes into 2 inch chunks. Throw them in a bowl and drizzle them with olive oil and salt & pepper. Transfer to a roasting pan and roast in 400 degree oven till nice and crisp. About 45 minutes?
In stockpot, mix the creamed corn with chicken stock, cream cheese, heavy whipping cream, half & half , and chicken bouillon till heated through. Keep warm over low heat till sweet potatoes are done. When potatoes are done throw them in the soup pot. Mix and taste test. See if it needs salt & pepper. When ready to serve turn up heat a bit and add in the shredded cheese. Serve nice and hot. This is great served in a bread bowl. Freezes great too.
Should serve 4.