Corn-n-Sweet Potato Chowder

Thanks to my cousin, Anna, I have become a big fan of Moosewood restaurant cookbooks– especially their “Moosewood Restaurant Low-Fat Favorites Cookbook”.  Most of their recipes are relatively simple and healthful, but they pack a lot of flavor.

This corn chowder is no different.  It has NO oil, or dairy added and, yet, the corn makes it deliciously creamy.  This soup has been a go-to of mine for a couple of years now and I usually double or triple the recipe and freeze the leftovers in single serving bags for those days when I need a quick meal (my version of fast food).

As you may have noticed, I am on a soup kick this week.  And, my frozen stash was completely depleted so, despite the hot temps, I spent a morning last weekend replenishing my reserves.  With all the fresh corn in the  stores right now, this is the time to make an especially large batch!

Although this soup can be unfussy and pairs well with a cheese quesadilla or salad, sometimes it’s nice to dress it up…try serving it in a freshly roasted squash “bowl”.

Corn and Sweet Potato Chowder

 
Ingredients:
  • 1 c finely chopped onions
  • 2 garlic cloves, minced or pressed
  • 1 small fresh Serrano chile, seeded and minced (leave in a few seeds for some extra heat)
  • 1/4 t salt
  • 3 c low sodium vegetable stock or broth
  • 2 t ground cumin
  • 1 medium sweet potato, peeled and diced
  • 1/2 red bell pepper, diced
  • 3 c fresh or frozen corn kernel
  • 1/8-1/4 t cayenne pepper (gives the soup a subtle kick)
  • finely chopped cilantro (optional, but adds great flavor)

Directions:

Peel the potato and chop all the vegetables  into about 1″ cubed pieces.


Heat a stock pot over very low heat and add onions and salt to dry pot.  Stir and cook, allowing the onions to sweat.  If the onions begin to stick, you can add a small bit of the vegetable broth. When onions are almost translucent (about 7-10 minutes, add the chile and garlic, stirring well.

Cook for another minute while you combine the cumin and cayenne with a small amount of  broth to make a paste.  Add seasonings to the onion mixture and combine well.  Cook for a couple of minutes, or until the cumin is fragrant.

Add the Potatoes and stock and turn the heat up to high.  Cover pot and bring to a boil.  Then reduce heat to medium-low so soup is at a low simmer. Cook for 10 minutes.

Add the Corn and bell pepper to the pot and let soup simmer for an additional 10-15 minutes.

Remove from heat and use immersion blender to blend soup.  You can either fully puree the soup (that’s how I prefer it) or blend it until about half of it is pureed for a heartier texture.

Adjust salt and pepper to taste.  Topped with fresh, chopped cilantro (optional) and serve hot.

…As one of my favorites, it doesn’t last long!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: