For some inkling I had a bit of a craving for corn chowder.
Now chowder is NOT something I specifically crave, ever.
So, I thought to myself,
“Self, what is it that I’m really wanting? I don’t like chowder as a rule. Hmm…I think I’m wanting a sweet and spicy sweet potato with some green chile, corn, and cheese.”
So, that’s what I made, along with a little extra pasta: Sweet & Spicy Potato Corn Pasta.
Sweet & Spicy Potato Corn Pasta
1 lb. corn pasta
1 giant sweet potato, washed and cut into 1″ cubes
4 Tbs. butter
sea salt and pepper
1 large red onion, diced
1 large orange bell pepper, seeded and chopped
2 lbs. fresh or frozen corn kernels
4 oz. diced green chiles (canned)
1 cup Smoky Jalapeño Aloutte Cheese
1 cup whole milk ricotta cheese
1 bunch fresh cilantro, chopped
Bring a large pot of water to a boil. Season with salt and add the corn noodles.
Cook, stirring, about 5 minutes, until the pasta is al dente. Drain and return to the giant pot. Set aside.
Meanwhile, in a another large pot, melt the butter and add the sweet potatoes and plenty of salt and pepper. Stir, covering all surfaces in butter and cover to cook on medium for about 20 minutes, until soft. Be sure to stir the taters every once in a while.
Once the potatoes are done, add them (and any extra butter) to the pot with the pasta. Stir in the remaining ingredients, with just a little heat to melt the cheese.
Sprinkle with additional salt and pepper to serve, along with a garnishing of cilantro.
