You’re probably wondering if I’ve lost my mind, aren’t you? Doing crazy things like posting a soup recipe in the heat of summer! Well, I’ve been in the beautiful San Juan mountains of Telluride, Colorado for almost 2 weeks now, a much needed respite from the sweltering Texas heat. No triple digit temps in sight here. The evenings are brisk and the days are sunny and wonderfully mild. It’s pure bliss. But wherever you are, and whatever the weather outside, this roasted corn, sweet potato and crab chowder is a delicious and healthy recipe, one of those that will earn its stay on your late summer menu rotation.
¡Buen provecho!
Roasted Corn, Sweet Potato + Crab Chowder
Ingredients
- 4-5 slices thick slab bacon
- 3 ears sweet corn
- 1 teaspoon olive oil
- 2 sweet potatoes
- 1 Tablespoon olive oil
- 1 onion, diced
- 2 jalapeños, minced
- 2 cloves garlic, minced
- 1 can coconut milk
- 1 large (28 oz) can San Marzano tomatoes, crushed
- 2 cups broth
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon pimenton (Spanish smoked paprika)
- juice and zest of ½ lime
- 1 cup fresh lump crab, picked over for shells
Method
- Preheat oven to 375 degrees. Line 2 baking sheets with foil. To one baking sheet, add strips of bacon. To the other, add sweet potatoes and ears of corn. Drizzle the corn with a little olive oil. Cook bacon for about 15 minutes until crispy. Relocate bacon from foil onto a paper towel-lined plate. Bake corn and sweet potatoes about 30 minutes longer (~45 min total).
- Meanwhile, heat a large stock pot/dutch oven to medium heat. Drizzle in olive oil. Saute diced onion and jalapeños about 4 minutes. Add in garlic and saute 1 more minute. Pour in coconut milk, San Marzano tomatoes, broth and stir. Sprinkle in salt, pepper, pimenton. Simmer.
- Once sweet potatoes and corn have cooked, remove from the oven and wait until cool enough to handle. Then, cut off corn from the ears and scoop out sweet potatoes. Reserve some of the corn to top the soup. Add both corn sweet potato to the soup and stir. Simmer about 10 more minutes.
- Lastly, squeeze in lime and add lime zest. Then add crab. Salt and pepper to taste. Serve hot and garnish with bacon and corn. You could also add basil, diced jalapeños, cheese (like queso fresco) and/or cream.
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