Corn and Grilled Sweet Potato Chowder

60 minutes Prep: 30 minutes Cook: 30 minutes

250 calories per serving view nutrition facts

1 serving suggest servings

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Ingredients

10	ounces	corn kernels	drained, air dried
1	each	red onion	diced
2	each	roma tomatoes	cored and diced
1	each	poblano peppers	diced
1	each	sweet potatoes, or yams	sliced
1	tablespoon	corn oil
1	small	chipotle peppers	or use smoker

For the soup
1/4	cup	wild rice	cooked
4	cups	vegetable stock
2	cloves	garlic	crushed
1	tablespoon	thyme leaves	fresh
1	each	lime	whole, juiced
1	x	salt and black pepper
1	x	cilantro	garnish

Directions

Toss corn, onion, tomato, poblano, and sweet potato (or yam)

with olive oil.

If you want to use your smoker, set up grill with wet smoking chips.

Arrange vegetables on grill (use the tray with holes); cover, and grill for 15 to 20 minutes.

Follow the grill maker's guidelines to adjust the heat (not too hot).

If you want to roast in the oven, use a heavy duty foil, make a packet, adding the chipotle for smoky flavor: roast at 425F degrees for 15 minutes.

Remove from oven and let stand for minutes before opening the packet.

You may want to dice the potato slices into bite-sized pieces.

Combine the vegetables with the other ingredients in a soup pot, and bring to a simmer and cook for 10 to 15 minutes.

Season with salt and pepper, and garnish with cilantro.

Serve with cornbread or sourdough.

Good as an appetizer for grilled fish or chicken.

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Nutrition Facts

Serving Size 502g

Amount per Serving

Calories 250 28% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 1076mg	45%
Total Carbohydrate 41.0g	14%
Dietary Fiber 4.0g	18%
Sugars 10.0g
Protein 9.0g	18%

Vitamin A	202%		Vitamin C	48%
Calcium	7%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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