This chowder uses a mix of fresh and frozen veggies, I’m digging into the chest freezer again. I love that I made the effort during the summer to freeze and preserve so many delicious Springdell goods.
Chowder is always a warm and comforting dish during these winter months. This chowder is a bit fancy with a thick saffron cream, and it comes out a beautiful bold golden color. My kids liked this so much they kept asking for more and more of the broth!
Ingredients:
- 1 bag of frozen summer corn (about 4-5 cups of kernels)
- 1 ball of frozen Amish roll chive butter (about 2 Tablespoons and chives)
- 2 medium-large sweet potatoes
- 3/4 Tablespoon of corn starch
- 4 cups of chicken stock
- 3/4 cup of heavy cream
- 1 teaspoon of saffron threads
- 2-3 cloves of Springdell garlic
Procedure:
This picture shows one sweet potato and three cloves of garlic, I actually ended up using 1 1/2 sweet potatoes. Go ahead and peel the sweet potatoes and chop them into small cubes. Peel and mince your garlic.
I used a ball of frozen Amish roll butter with summer chives, talk about a punch of flavor that added to the dish! Melt this over low heat.
Add in the minced garlic, stirring frequently so the garlic does not burn or brown.
Add the sweet potatoes into the butter and garlic mixture.
Stir together to coat all of the sweet potatoes. Let this cook over medium heat for about 10 minutes. The sweet potatoes will still be firm. After the 10 minutes stir in the corn starch to coat the sweet potatoes.
Transfer the veggies a soup pot, I use my small LeCreuset. Add the stock to the pan and stir together, it will start to thicken once it comes to temperature. This is also the time when you need to bring the liquid to temperature and cook the sweet potatoes.
Meanwhile, in the same pan you cooked the potatoes add your cream and warm over low heat. At this point add the saffron threads and gently stir. Once the mixture is warmed through, remove it from the heat and let the saffron threads “steep” for at least 5 minutes, stirring occasionally.
Add the corn to the veggie mixture, it has been cooking the whole time so test the sweet potatoes to see that they are done to your liking. When they are it’s time to add the beautiful and colorful cream.
This is a picture of the steeped cream. It is really gorgeous!
Spoon into bowls and serve. We ate ours with some Springdell Beef tips, delicious. Enjoy!