Sweet potato and corn chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 1 | large | Onion; peeled, chopped |
| 3 | mediums | Sweet potatoes; peeled, diced |
| 6 | cups | Chicken stock |
| Salt | ||
| Ground pepper | ||
| 1 | cup | Sour cream |
| Juice of 1 lime | ||
| 1 | tablespoon | Grated lemon zest |
| ½ | cup | Heavy cream; see * Note |
| 1 | Long Green hot chili pepper; thinly sliced | |
| 1½ | cup | Fresh corn kernels or canned shoepeg corn |
| 2½ | tablespoon | Tiny fresh cilantro leaves; for garnish |
| Toasted pita bread triangles; optional | ||
Directions
* Note: "You can omit the heavy cream and still have a smooth, delicious soup," Robison said.
In 4-quart soup pot, melt butter over medium heat. Add onion; cook until soft but not brown. Add sweet potatoes and stock; season to taste with salt and pepper. Bring mixture to a boil. Reduce heat; simmer, partly covered, 25 minutes or until potatoes are quite soft. Meanwhile, in a small bowl, combine sour cream, lime juice and lemon zest. Whisk until well-blended.
Set aside. When potatoes are tender, strain soup, reserving broth. Puree cooked vegetables in a food processor or blender. Whisk puree back into the broth; return mixture to pot. Whisk in heavy cream. Add hot pepper and corn. Cook 5 minutes or until pepper is crisp-tender. Do not let boil.
Taste and correct seasonings. Serve soup hot in individual bowls garnished with a dollop of the reserved sour cream mixture and sprinkled with cilantro leaves. Serve with toasted pita bread triangles. Yield: 6 servings.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Ann Robison, St. Louis Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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