Corn and Sweet Potato Chowder With Saffron Cream
"Here, fresh corn and sweet potatoes make a good team. Together with the saffron, they turn the broth in this chowder a gorgeous sunflower yellow. Now -- late summer/early fall -- is the best time to make it; you'll have fresh, sweet corn and can use the cobs to help flavor the broth...."
INGREDIENTS
•
6 large ears fresh corn or 5 cups frozen corn kernels
•
2 tablespoons olive oil
•
1 large onion, finely chopped
•
1 large yellow bell pepper, stemmed, seeded and cut into 1/2-inch squares
•
1 small red bell pepper, stemmed, seeded and cut into 1/2-inch squares
•
1 large sweet potato, peeled and cut into 1/2-inch squares
•
Sea salt
•
Freshly ground black pepper
•
1 tablespoon flour
•
4 cups no-salt-added vegetable broth
•
3/4 cup heavy cream
•
1 teaspoon crumbled saffron threads
•
2 scallions (trimmed), white and green parts very thinly sliced
•
1 tablespoon minced fresh chives
ADVERTISEMENT