Sweet Potato Corn Chowder Camping Recipe

Sweet Potato Corn Chowder

Yield

4-6 servings

Prep Time / Cook Time

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Activity Guide

Car Camping

Ingredients

  • 1 tablespoon butter or oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large russet potato, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 pound frozen or canned corn
  • 1 serrano chile, chopped, seeds removed
  • 1 anaheim chile
  • 3 cups vegetable stock, or equivalent boullion
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 cup sour cream
  • salt and pepper, to taste
  • toppings, such as tortilla chips, avocado and green onions

Tools

  • Cutting board
  • Knife
  • Large pot
  • Long tongs
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Stove

Method

Roasting the Anaheim chile:

  1. Char the skin on all sides of the chile by holding it over the flame of a camp stove or fire.
  2. Scrape off skin with a spoon. If too tough, cover the hot chile with plastic wrap for 5 minutes to steam and try again. When the chile is cool enough to handle, chop it and set aside.

Chowder:

  1. In a large pot, add butter or oil and sauté onion and garlic until translucent. Add the potatoes and sweet potatoes and cook for 5 minutes. Add the chiles, corn, and spices, and cook for 1 minute. Add the stock and simmer until potatoes are tender, about 10 minutes. Stir in the sour cream.
  2. Serve with tortilla chips, avocado, and green onions.