Sweet and Creamy Sweet Potato and Corn Chowder
Easy Recipe for Sweet Potato and Corn Cream Stew
Living with my sister, we often found cooking a bit challenging due to laziness or just grabbing quick meals, which eventually signaled a need for healthier, tastier food. This led us to discover ‘Man-Gye Recipe’ and this contest! With limited kitchen space and tools, I wanted to create something special. This Sweet Potato and Corn Cream Stew emerged from that desire. Its creamy texture, the burst of sweet corn, and the hearty sweet potato make it a delightful dish. Paired with healthy whole wheat toast, it’s a truly satisfying meal. I’ve detailed every step so even beginners can follow along and enjoy this comforting and nutritious stew at home!
Stew Ingredients- 300g Chicken breast
- 2 Sweet potatoes (medium-sized)
- 100g Canned corn
- 1 Bell pepper
- 1 Onion
- 1 Tbsp Cooking oil
- 500ml Heavy cream
- 100ml Water
- 1/2 tsp Salt (or to taste)
- Pinch of Black pepper
- 50g Sliced cheese or Mozzarella cheese
- 2 slices Whole wheat bread
- 10g Butter
- Pinch of dried parsley (for garnish)
Chicken Marinade- 200g Milk
- 2 Tbsp Minced garlic
- Pinch of Salt
- Pinch of Black pepper
- 200g Milk
- 2 Tbsp Minced garlic
- Pinch of Salt
- Pinch of Black pepper
Cooking Instructions
Step 1
First, wash all the vegetables for the stew thoroughly under running water. Fresh ingredients are the foundation of a delicious stew.
Step 2
Peel the sweet potatoes using a peeler or knife. For the bell pepper, remove the stem and then carefully scoop out the seeds and inner membranes.
Step 3
Cut the prepared sweet potatoes into bite-sized cubes, approximately 2cm in size. Cutting them too small might cause them to break apart while cooking.
Step 4
Dice the bell pepper into cubes of a similar size to the sweet potatoes, about 2cm. Their vibrant color will make the stew look even more appetizing.
Step 5
Dice the onion into pieces roughly the same size as the sweet potatoes and bell pepper. Uniformly sized ingredients ensure even cooking and a neater presentation.
Step 6
Place the cut sweet potatoes, bell pepper, and onion on separate plates. This preparation will help you easily grab the right ingredients during cooking.
Step 7
Finely mince the garlic. Minced garlic is crucial for removing any gamey odor from the chicken and adding a rich flavor.
Step 8
Cut the chicken breast into bite-sized pieces, about 2-3cm. Avoid cutting them too small, as they can become dry and tough when overcooked.
Step 9
Set the cut chicken breast aside in a bowl.
Step 10
To tenderize the chicken breast and remove any potential gamey smell, pour about 200g of milk over it. The milk helps to subtly neutralize any unpleasant odors.
Step 11
While the chicken is marinating in milk, prepare the whole wheat bread to serve alongside the stew. Whole wheat bread pairs wonderfully with this creamy stew.
Step 12
Heat a frying pan over medium heat. Add 10g of butter and melt it. Then, toast the two slices of whole wheat bread until golden brown and crispy on both sides. Keep an eye on the heat to prevent burning.
Step 13
Once toasted, set the bread aside to cool slightly. The crispiness of the toast is perfect for dipping into the stew or enjoying on the side.
Step 14
Discard the milk used for marinating the chicken. Add 2 Tbsp of minced garlic, a pinch of salt, and a pinch of pepper to the chicken breast. Gently mix everything together to marinate. Letting it sit for at least 5 minutes will make the chicken even more tender and flavorful.
Step 15
Heat 1 Tbsp of cooking oil in a clean frying pan over medium heat.
Step 16
Add the marinated chicken breast to the hot pan and sauté until the outside turns white. Break up the chicken pieces as you stir to ensure even cooking.
Step 17
When the chicken is almost cooked through, get ready to add the pre-cut sweet potatoes and onions.
Step 18
Once the chicken is no longer pink and has turned white, add the cubed sweet potatoes and sauté them together with the chicken. Sautéing the sweet potatoes first will enhance their sweetness.
Step 19
Continue to sauté the sweet potatoes with the chicken breast for about 2-3 minutes. They should start to look slightly glossy as they cook.
Step 20
Next, add the diced onion to the pan and continue to sauté. The onion will add a deeper layer of flavor to the stew.
Step 21
Sauté for another 2-3 minutes, or until the onion becomes translucent. The onions will soften and release their natural sweetness.
Step 22
Now, prepare the base for the stew: 500ml of heavy cream and 100ml of water.
Step 23
Pour the prepared heavy cream into the pan with the sautéed ingredients. This will create a rich and creamy base.
Step 24
After adding the cream, slowly pour in 100ml of water to adjust the consistency of the stew.
Step 25
Once the cream and water are added, stir in 1/2 tsp of salt to season. It’s best to start with a little salt and adjust later to your preference.
Step 26
As the stew begins to simmer, add 50g of sliced or mozzarella cheese for extra creaminess and a nutty flavor. Stir until the cheese is fully melted. The melting cheese will thicken the stew beautifully.
Step 27
Check if the cheese has melted completely and if the sweet potatoes and chicken are tender by piercing them with a fork. This should take about 5-7 minutes of simmering.
Step 28
Finally, add the diced bell pepper. It’s best to add bell peppers towards the end of cooking, as they can become mushy if overcooked. This helps retain their slight crunch and vibrant color.
Step 29
Simmer for about 1 more minute after adding the bell pepper. Taste the stew and add more salt and pepper if needed to perfectly suit your palate.
Step 30
Ladle the finished Sweet Potato and Corn Cream Stew into bowls. Sprinkle a little extra canned corn on top and finish with a dusting of dried parsley for a beautiful presentation. Enjoy this delicious stew with your perfectly toasted whole wheat bread!
