The boys love this, with homemade cornbread.
From the Moosewood Low Fat Cookbook.
Hearty Sweet Potato and Corn Chowder
1 cup finely chopped onion
1 chile, seeded and minced (I omit)
2 cloves garlic, minced
Up to 4 cups vegetable broth
2 teaspoons ground cumin
1 medium sweet potato, cubed
1 medium red bell pepper, chopped
3 cups corn kernels, fresh or frozen
fat freesour cream and cilantro for garnish (optional)
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.
From the Moosewood Low Fat Cookbook.
Hearty Sweet Potato and Corn Chowder
1 cup finely chopped onion
1 chile, seeded and minced (I omit)
2 cloves garlic, minced
Up to 4 cups vegetable broth
2 teaspoons ground cumin
1 medium sweet potato, cubed
1 medium red bell pepper, chopped
3 cups corn kernels, fresh or frozen
fat freesour cream and cilantro for garnish (optional)
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.
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