Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Snowed In
Save Recipe Print
Total:
50 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.

In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.

Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.

Plate into individual bowls and garnish with the crispy bacon and chives.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Sweet Potato Crust Pizza

Recipe courtesy of Food Network

Sweet Corn Summer Gazpacho

Recipe courtesy of Jeff Mauro

Sweet Potato TotTine

Recipe courtesy of Jeff Mauro

Sweet Potato and Arugula Salad

Recipe courtesy of Katie Lee

Sweet Potato Pecan Salad

Recipe courtesy of Geoffrey Zakarian

Chocolate Sweet Potato Cupcakes

Recipe courtesy of Chloe Coscarelli

Sweet Potato and Mushroom Lasagna

Recipe courtesy of Jeff Mauro

Grilled Corn and Poblano Potato Salad

Recipe courtesy of Marcela Valladolid

Sunny's Easy Baked Sweet Corn

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Latest Stories