Corn & Grilled Sweet Potato Chowder
.
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
corn
drained, air dried |
|
| 1 | each |
red onion
diced |
|
| 2 | each |
italian plum (roma) tomatoes
cored and diced |
|
| 1 | each |
poblano peppers
diced |
*
|
| 1 | each |
sweet potatoes, or yams
sliced |
|
| 1 | tablespoon |
corn oil
|
|
| 1 | small |
chipotle chili peppers
or use smoker |
*
|
| For the soup | |||
| ¼ | cup |
wild rice
cooked |
|
| 4 | cups |
vegetable stock
|
|
| 2 | cloves |
garlic
crushed |
|
| 1 | tablespoon |
thyme
fresh |
*
|
| 1 | each |
limes
whole, juiced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
cilantro
garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
corn
drained, air dried |
|
| 1 | each |
red onion
diced |
|
| 2 | each |
italian plum (roma) tomatoes
cored and diced |
|
| 1 | each |
poblano peppers
diced |
*
|
| 1 | each |
sweet potatoes, or yams
sliced |
|
| 15 | ml |
corn oil
|
|
| 1 | small |
chipotle chili peppers
or use smoker |
*
|
| For the soup | |||
| 59 | ml |
wild rice
cooked |
|
| 946 | ml |
vegetable stock
|
|
| 2 | cloves |
garlic
crushed |
|
| 15 | ml |
thyme
fresh |
*
|
| 1 | each |
limes
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.
