Sweet Potato Chipotle Corn Chowder

I have to thank Dave Lieberman for this recipe, which has become my favourite soup in existence. Now, I love me some tasty soup -- think beer and cheddar -- so it's been up against some stiff competition. But no, this concoction, with its creamy base and smoky chipotle flavour, is one I find myself always coming back to.

I do fuss with it. The original recipe contains pumpkin but I like it better with sweet potato; it seems more Southwestern, for example. I also sometimes add shredded chicken to make it a full meal. And I always, always serve it with a pile of nachos for dipping and garnish. This is one recipe which always turns out beautifully, and I find myself craving it again a few weeks after I finish a batch.

Dave Lieberman's Pumpkin and Chipotle Corn Chowder
From Dave's Dinners

3 tbsp. butter or vegetable oil
Flesh from a 3-4 lb pumpkin cut into 1 inch cubes (same goes if you're using sweet potato, like me--just peel it and cube it)
1 large onion, diced
3 tbsp. all-purpose flour
1 quart chicken stock
½ lb. frozen corn kernels
2 chipotle peppers, roughly chopped
½ cup heavy cream
5 thyme sprigs
Salt and freshly ground pepper
Cilantro


Heat butter in a large pot over medium heat. Add pumpkin (or potatoes) and onion and cook 5 minutes. Add flour and stir into the onion and pumpkin. Gradually add chicken stock while stirring. Add corn, chipotle peppers, cream, and thyme and bring to a simmer. Reduce heat to low and simmer about 20 minutes, or until the pumpkin is fork-tender but not falling apart. Remove from heat and season to taste with salt and pepper. Ladle soup into serving bowls. Garnish with cilantro (or nachos, if you like).


Note: if using sweet potatoes in place of pumpkin, the soup will cook for less time. After about 10 minutes (instead of 20) I start periodically checking the potatoes for doneness.