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Corn & Grilled Sweet Potato Chowder

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Submitted by BCGranny

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YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

10 289
OUNCES ML/G CORN
drained, air dried
1 1
EACH EACH RED ONION
diced
2 2
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
cored and diced
1 1
EACH EACH POBLANO PEPPERS
diced *
1 1
EACH EACH SWEET POTATOES, OR YAMS
sliced
1 15
TABLESPOON ML CORN OIL
1 1
SMALL SMALL CHIPOTLE CHILI PEPPERS
or use smoker *
For the soup
¼ 59
CUP ML WILD RICE
cooked
4 946
CUPS ML VEGETABLE STOCK
2 2
CLOVES CLOVES GARLIC
crushed
1 15
TABLESPOON ML THYME
fresh *
1 1
EACH EACH LIMES
whole, juiced
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 75 23% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 61% Vitamin C 22%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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