Corn And Grilled Sweet Potato Chowder
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Corn And Grilled Sweet Potato Chowder
  Sweet    Corn    Vegetables    Potato    Chowder    Soups  
Last updated 6/12/2012 1:17:49 AM. Recipe ID 48377. Report a problem with this recipe.
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      Title: Corn and grilled sweet potato chowder
 Categories: Vegetable, Mc, Soups
      Yield: 4 Servings
     10 oz Corn kernels, drained, air
      1    Red onion, diced
      2    Roma tomatoes, cored and
      1    Poblano pepper, diced
      1    Sweet potato, sliced
      1 tb Corn oil
      1 sm Chipotle pepper, or use

    1/4 c  Cooked wild rice, see pantry
      4 c  Vegetable broth
      2    Cloves garlic, crushed
      1 tb Fresh thyme leaves
      1    Whole lime, juiced
           Salt and pepper
           Cilantro, garnish
  Pantry ... use leftover wild rice or a blend. Or reserve a 1/4 cup of
  rice and beans from an instant soup cup (the kind you microwave and
  steep); try the black bean and rice soup. 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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Recipe ID 48377 (Apr 03, 2005)

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