Hearty sweet potato and corn chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Finely chopped onion |
| 1 | Chile, seeded and minced | |
| 2 | Cloves garlic, minced | |
| 4 | cups | Vegetable broth, up to |
| 2 | teaspoons | Ground cumin |
| 1 | medium | Sweet potato, cubed |
| 1 | medium | Red bell pepper, chopped |
| 3 | cups | Corn kernels, fresh or frozen |
| Ff sour cream and cilantro for garnish | ||
Directions
Recently, in an issue of Vegetarian Times, I read that what North Americans call yams are actually sweet potatoes. Any recipe calling for yams should be interchangable with sweet potatoes as the initial ingredient. Here is a recipe for a sweet potato soup that I have enjoyed that is often served with a sweet potato cornbread and chiles cornbread (which is too high in fat to post here). Serve with a lf cornbread - even experiment by lowering theliquid content in your favorite cornbread recipe and add mashed cooked sweet potatoes to the batter for a treat. Here is the soup recipe: Add one cup vegetable broth, the onions, chile and garlic to heavy saucepan, bring to boil, cut back heat to a simmer and cover. Cook and occasionally stir for 10 minutes. Make a cumin paste with the cumin and 3 teaspoons of the vegetable broth. Add paste to the saucepan, cover and simmer for 2 minutes. Add the sweet potato and one cup of the broth and bring back a simmer, cover and simmer for 10 minutes. Add the corn and the bell pepper, one cup of the broth and return to simmer, cover and cook for 10 minutes. Place approximately half of the soup in a blender or food processor and puree, add back to saucepan. Add the last of the broth if the soup is too thick. Serve with the sour cream and cilantro in separate dishes, for garnish. Serve the soup with cornbread.
This recipe is from the lowfat Moosewood cookbook and was reprinted in the Washington Post. I have made a few minor adjustments. Posted to fatfree digest V97 #025 by "susan.j.mcgee" <susan.j.mcgee@...> on 97