FAREWELL JANUARY ~ SOUTHWESTERN CORN & CHEESE CHOWDER

"To feel safe and warm on a cold wet night,

all you really need is soup.”

~ Laurie Colwin

~ Sunflower

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SOUTHWESTERN CORN & CHEESE CHOWDER

~ Sarah Leah Chases's delicious spicy chowder to warm the palate on a chilly winter day ...

(from a favorite cookbook - COLD-WEATHER COOKING)

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2 peeled and cubed extra-large sweet potatoes

6 cups chicken stock

1 (12-oz) bottle Mexican beer

2 tsp. ground cumin

1 bay leaf

4 oz. finely diced thick bacon

1 large chopped onion

2 cloves minced garlic

1 can (16-oz) creamed corn

1 can (4-oz) diced green chilies

2 tsp. best-quality chili powder

cayenne pepper to taste

2 cups milk

1/2 cup heavy cream

1 lb. Monterey Jack cheese

salt to taste

1/2 cup chopped fresh cilantro

• Place sweet potatoes, 3 cups of chicken broth, beer, cumin and bay leaf in medium saucepan. Bring to boil then simmer until potatoes are crisp-tender, 12-15 minutes. Discard bay leaf.
• Meanwhile cook bacon until crisp in large stockpot. Remove bacon and drain on paper towels. Add onion and garlic to the fat remaining in the pot saute over medium-high heat until quite soft, about 10 minutes. Add sweet potatoes with cooking liquid to the onion and stir in remaining 3 cups broth.
• Add creamed corn and green chilies to the soup and season with chili powder and cayenne. Gradually stir in milk and cream. Simmer soup uncovered 10 minutes.
• Shred 12 oz. of cheese and cut the remaining 4 oz. of cheese into small dice. Reduce heat under soup to low and add shredded cheese, stirring just until melted. Season soup with salt and stir in cilantro. Ladle hot chowder into deep bowls stirring a generous tablespoon of diced cheese into each serving. Serve at once. (10-12 servings)