Congratulations to Chef Jill Oman and Sous Chef Justin Hogge of Bethlehem Brew Works
Jill and her team won the Souper Bowl Chowder category with Justin’s delicious recipe! We’ve decided to share the recipe with you so you can make Brew Works’ Sweet Potato and JalapeÃ±o Corn Chowder soup right at home.
Brew Works Sweet Potato & Jalapeño Corn Chowder
2 sweet potatoes (2 cups)
Â½ cup finely diced onion
2 tbls. butter
1 quart chicken stock
2 cups corn (fresh or frozen)
2 teaspoons diced jalapenos
Â½ cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
Â½ cup chopped green onion
Â½ lb. bacon
Peel sweet potatoes and cut into large chunks. Boil until soft. When cool, place in blender and pulse briefly to purÃ©e.
Dice bacon, then render it down until its nice and crisp. Save Â½ of the drippings, and add it to the butter.
Sautee the onions in butter until done. Add sweet potatoes and stock. Bring to a boil, reducing liquid slightly.
Add corn, jalapeÃ±os, heavy cream, and salt. Simmer for five minutes, garnish with green onions and serve.