Corn & Grilled Sweet Potato Chowder
Submitted by BCGranny
Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minThis chowder gets its personality from smoke. Toss corn, sweet potatoes, poblanos, onion, and tomatoes with oil, then either grill them over smoking chips or roast them in a foil packet with chipotle for that char. The vegetables sweeten and caramelize while picking up smoky notes.
Once the vegetables are tender, they simmer in vegetable stock with cooked wild rice, garlic, and fresh thyme. A squeeze of lime at the end brightens everything up.
Chef Tips
- Grilling option: Use a grill tray with holes for vegetables so they char without falling through grates
- Oven alternative: If roasting, add chipotle to the foil packet for smoky flavor without a grill
- Wild rice prep: Cook wild rice ahead of time so it’s ready to add to the simmering soup
- Serve with bread: Pair with warm cornbread or crusty sourdough to soak up the flavorful broth
Ingredients
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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