Eat-Sweet.com

January 2009 Recipe

Sweet Potato Corn Chowder

A delicious and hearty soup for a cold January night. Spice from Chipotle Peppers enhances the flavor of sweet potatoes and corn we froze from the past summer. Serve with a salad of mixed greens and sprouts and a loaf of crusty whole grain bread.

Ingredients:

1 cup chopped red onion

2 cloves garlic, chopped

1 red bell pepper, chopped

2 sweet potatoes cut into chunks

3 cups of corn

4 cups vegetable stock

2 cups milk

1 tsp tarragon

1/2 small chipotle pepper - seeds removed for less heat.

2 Tablespoons fine corn meal

Salt

Method:

Cover the dried chipotle in enough boiling water to cover and let sit while you prepare other ingredients. Saute onion, garlic, and chopped pepper in olive oil until onions are translucent. Drain liquid from chipotle and chop into small pieces. Add tarragon and chipotles to pot and stir. Add stock potatoes, and corn and cook for 25-30 minutes until potatoes are firm but tender. Mix cornmeal with milk and add to hot soup. Season with salt to taste and cook for 5-10 minutes more until slightly thickened.

Serve at once.