I have learned so much about cooking with Southwestern flavors in the last few years. In this recipe, I share my secret ingredients that add a unique southwestern flair to my Southwest Roasted Sweet Potato Chowder. This chowder is full of chorizo, roasted sweet potatoes and corn. The new Santa Fe Cooking Creme helps take the guess work out of how many spices to add. This is a great advantage to those who are not used to cooking with challis and peppers. This chowder is all about balance. It has sweet, spicy and tangy flavors that all work together in this creamy chowder. Head for the Southwest for inspiration, try Kraft's new Santé Fe Cooking Creme!
• 2 ears of fresh corn- kernels removed from cob (if fresh is not available, you can use 1 cup of frozen corn)
• 1 peeled and diced sweet potato
• 1 tsp. of ground cinnamon
• 2 tbsp. of smoked paprika
• 8 ounce(s) of pork chorizo sausage
• 1 diced sweet red bell pepper
• 1 diced onion
• 32 ounce(s) of chicken stock
• 12 ounce(s) of evaporated milk
• 10 ounce(s) of Kraft
Steps
1. On foil lined cooking sheet, add sweet potato and corn. Generously spray vegetables with cooking spray. Combine cinnamon, smoked paprika, 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper. Sprinkle spice mix over vegetables and toss to coat. Place in 450 degree oven. Roast for 30-40 minutes or until potatoes are brown around edges.
2. In a large stock pan over medium high heat, brown chorizo, drain off extra fat. Add pepper and onion, cook until onions are translucent.
3. Add chicken stock, cook until reduced in half.
4. Add evaporated milk and Cooking Creme. Continuing cooking over low heat until potatoes and corn are roasted.
5. When vegetables are roasted, add to chowder base. Recipe makes 6 generous servings!