"This is the day that the LORD hath made...
and I will be glad and rejoice in it."
Today the LORD made SW Michigan a very cold and rainy spot...
and we chose to rejoice in it by making soup!
We had gone to the farmers market this morning and bought some leeks and
many other yummy things.
Katie made a delicious leek and potato soup for lunch.
I made Sweet-Potato Corn Chowder for dinner. I found this soup recipe earlier this winter and it soon became a favorite of ours. So, I thought I would share it with you.
I found this delightful recipe in Midwest Living.
Sweet-Potato Corn Chowder
12 ounces andouille, kielbasa or smoked pork sausage, halved lengthwise and into 1/2-inch slices
1 large onion, chopped (1 cup)
2 stalks celery, chopped (1 cup)
1 tablespoon minced garlic (6 cloves)
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cumin
1 1/2 chili powder
1 teaspoon Cajun or Creole seasoning
6 cups chicken broth
1 16-ounce package frozen kernel corn
3 cups fresh sweet corn kernels
2 cups 1/2-inch cubes peeled sweet potato
12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
1 cup whipping cream
1 teaspoon freshly ground black pepper
1. In a 6-quart Dutch oven, brown sausage over medium heat for 5 minutes, stirring occasionally . Add onion, celery and garlic. Cook and stir for 5 minutes. Stir in flour, cumin, chili powder and Cajun seasoning. Cook and stir for 2 minutes more. Stir in chicken broth. Bring to boiling.
2. Add the frozen or fresh corn, peeled and cubed sweet potato and the chicken. Return to boiling; reduce heat. Simmer the chowder, covered, about 20 minutes or until sweet potatoes are tender. Stir in the whipping cream and pepper; heat through.
If you give this a try let me know how you like it.
I hope all you moms out there have a blessed Mother's Day!