cheesy sweet potato and corn chowder

Here's another quick & easy recipe for you; nothing glamorous or fancy here. Or we could call it cleaning out the cupboards? Ever make something, and on the first taste you think "holy crap this is so good" and then turn around dying to have someone around you to taste it and revel in your joy, but there is no one there? Yeah. That happened to me when I made this soup. Not a single human being near me to taste-test with me and say "OMG girl that soup!". Tempted to run out to the neighbors house (and yes they love when I come knocking) and have them taste-test, but there was snow on the ground and that meant I had to get out of slippers and pajamas, put real clothes on and go outside. Nah. Not happening.

So let me tell you this soup is amazing. I was blown away by how warm and comforting it tasted. The roasted sweet potatoes paired with corn and then mild cheddar cheese all in a nice hot creamy bath was a perfect pairing. This is now a staple in our house. And yes it freezes nicely. Very rich, so this is not diet food, but this is food that you make a ton of: freeze some for those nights when you feel like crap/had a bad day/want "feel good soup".

Hope you love as much as I do.

Cook notes:
Make sure to get your sweet potatoes nice and crisp; you need that texture in the soup. Those chicken bouillons really do make a difference, so try to use them. This soup freezes really well, just make sure to freeze it straight away after about 15 minutes of a cooldown. You might want to serve this in a sourdough, marble, rye bread bowl. That would be fabulous. Adding roasted or grilled chicken to this would be great too. Even chunks of lobster meat.

cheesy sweet potato & corn chowder
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3 – 4 large sweet potatoes, cut into 2 inch chunks and roasted
1 cup of chick stock
2 cans of creamed corn
8 ounces of cream cheese, room temp
½ cup heavy whipping cream
1 cup of half & half
1 – 2 TB chicken bouillon powder or you can use crushed bouillon cubes
1 & ½ cups of shredded Monterey jack cheese

This is a very thick, rich soup.
Peel and cut up sweet potatoes into 2 inch chunks. Throw them in a bowl and drizzle them with olive oil and salt & pepper. Transfer to a roasting pan and roast in 400 degree oven till nice and crisp. About 45 minutes?
In stockpot, mix the creamed corn with chicken stock, cream cheese, heavy whipping cream, half & half , and chicken bouillon till heated through. Keep warm over low heat till sweet potatoes are done. When potatoes are done throw them in the soup pot. Mix and taste test. See if it needs salt & pepper. When ready to serve turn up heat a bit and add in the shredded cheese. Serve nice and hot. This is great served in a bread bowl. Freezes great too.
Should serve 4.