The Roof Sweet Potato, Corn and Jalapeno Chowder
Makes 8 servings
Ingredients:
5 sweet potatoes, diced
2 yellow onions, diced
1/2 cup diced jalapenos
1 pint heavy cream
1 cup whole milk
1 8-oz. can of cream corn
3/4 cup flour for roux
3/4 cup butter for roux
1/2 cup European dry unsalted butter
salt and white peppers to taste
lemon juice to taste
Prepare a roux by slowly dissolving flour into melted butter. Keep on warm temperature to be added as a thickening agent to the soup.
Steam the sweet potatoes for 5 minutes, until the pieces start to soften. Saute the onions and jalapenos in melted dry butter. Add the heavy cream and bring to a boil. Add the milk and return to a boil. Add the cream corn and sweet potatoes. Slowly add the roux until the it thickens the soup enough that it will cover the back of a spoon. Season with salt, pepper, and lemon juice.
Pedro Mauricio, Executive Chef, The Roof
For more information call (801) 539-3170