*  Exported from  MasterCook  *

                  Corn And Grilled Sweet Potato Chowder

Recipe By     : Peter Zimmer, Sante Fe, NM
Serving Size  : 4    Preparation Time :0:50
Categories    : Vegetable                        Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      oz            Corn kernels --
                        - drained, air dried
   1                    Red onion -- diced
   2                    Roma tomatoes -- cored and diced
   1                    Poblano pepper -- diced
   1                    Sweet potato -- sliced
   1      tb            Corn oil
   1      sm            Chipotle pepper -- or use smoker
                        Soup:
     1/4  c             Cooked wild rice -- see pantry
   4      c             Vegetable broth
   2      cl            Garlic -- crushed
   1      tb            Fresh thyme leaves
   1                    Lime -- juice of
                        Salt and pepper
                        Cilantro -- for 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 425 F 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.

Recipe FROM: The Great Vegetarian Cookbook
by Kathleen DeVanna Fish, 1994

Posted by: Pat Hanneman, 1997


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