Chipotle Sweet Potato Corn Chowder

* Photo and Recipe credit to Natalie at Perrysplate.com

Do you ever find yourself wondering what the point of my recipe blog is since I basically just repost recipes from perrysplate.com? Don't worry, you're not the only one. The thing is though, last year you probably thought the same thing when I posted a string of recipes from melskitchencafe. So though I go through stints, I sometimes switch things up and start following another recipe blog. So that's why. That and also that the Good Book lets us know that in the mouths of two or three witnesses all things shall be established. So...I like to add my witness to good recipes. Is that blasphemous?

We loved this soup! Probably one of my favorite soups ever. Cleaning up after it was not my favorite thing, however. I curse the frugality in me that will simply not let me buy an immersion blender. I curse even more the frugality in me that returned the immersion blender that was given to me at Christmas and used the money to buy underwear for Gwen. Sheesh. If that's not love, I don't know what is.

Chipotle Sweet Potato Corn Chowder

4 whole sweet potatoes, roasted and cubed
2- ½ cups corn, fresh or frozen
8 slices bacon (if you can resist the urge to use the whole package of bacon you are a stronger person than I)
1 cup leeks, sliced and rinsed well (I used shallots, certainly you could use any type of oniony thing you have on hand)
1 whole sweet onion ( I actually bought the sweet onion, impressed? )
2 tablespoons fresh thyme or 2 tsp dried (I only had like half a teaspoon, sad thymes!)
2 tablespoons fresh marjoram or 2 tsp dried
2 boxes chicken stock (32oz each), divided
2 whole chipotle peppers in adobo sauce, seeded and finely chopped(I'm not messin' around here, FINELY chop them or you will be sad because your mouth might burn off)
1- ½ cup heavy cream (used half and half)

Wrap sweet potatoes in aluminum foil and roast in the oven for about 45 minutes to an hour at 375 degrees F, until fork tender. Once soft, peel and cube.

Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the drippings in the pot. Add leeks, onion, corn, thyme and marjoram to the pot, stirring constantly until tender. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes. Using an immersion blender, blend 1/2-1/3 of the soup. (Or transfer to a blender and do the same. You'll want to leave some of the corn and potato cubes whole.)

Simmer chowder for another 10 minutes, then add heavy cream and combine well. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon.
Tips: Serve with corn chips or a nice crusty french loaf.

* So here's the thing....I liked the amount of heat in this recipe. I really did. It was borderline too much heat for comfort in some bites (probably because I am too lazy to "finely chop" anything), so if you want your kids to eat it I might suggest only using one of those adobo peppers, and to rinse it quite thoroughly-- or pull out their soup before you add those peppers. Also, I didn't have leeks (the shame!) but I did have shallots and just cut one of those up. And I used a whole package of bacon (don't tell), but I drained some of the grease (bonus points for me!). I also substituted half and half for the cream with good results. And I was short on thyme, but it still turned out alright. (I also made lots of very witty thyme puns, but I'll spare you).

Enjoy! It really was good! I'll try to branch out and post a recipe from another source next. Maybe even one from an actual cookbook, that would be exhilarating!