Sweet Potato And Corn Chowder
* exported from bigoven * 
 
 
recipe by : 
serving size :6 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
3 Tbsp  unsalted butter
1 large  onion --peeled chopped
3 medium  sweet potatoes --peeled diced
6 cup  chicken stock
  salt
  ground pepper
1 cup  sour cream
  juice of 1 lime
1 Tbsp  grated lemon zest
1/2 cup  heavy cream --see * note
1   long green hot chili pepper --thinly sliced
1-1/2 cup  fresh corn kernels or canned shoepeg corn
2-1/2 Tbsp  tiny fresh cilantro leaves --for garnish
  toasted pita bread triangles --optional
 
* note: "you can omit the heavy cream and still have a smooth, 
delicious soup," robison said. 
 
in 4-quart soup pot, melt butter over medium heat. add onion; cook 
until soft but not brown. add sweet potatoes and stock; season to taste 
with salt and pepper. bring mixture to a boil. reduce heat; simmer, 
partly covered, 25 minutes or until potatoes are quite soft. 
meanwhile, in a small bowl, combine sour cream, lime juice and lemon 
zest. whisk until well-blended. set aside. when potatoes are tender, 
strain soup, reserving broth. puree cooked vegetables in a food 
processor or blender. whisk puree back into the broth; return mixture 
to pot. whisk in heavy cream. add hot pepper and corn. cook 5 minutes 
or until pepper is crisp-tender. do not let boil. taste and correct 
seasonings. serve soup hot in individual bowls garnished with a dollop 
of the reserved sour cream mixture and sprinkled with cilantro leaves. 
serve with toasted pita bread triangles. yield: 6 servings. 
 
recipe source: st. louis post-dispatch ann robison, st. louis 
formatted for mastercook by susan wolfe - vwmv...@prodigy.com 
 
-- 
(ID: 5644) Mirror: rec.food.recipes: Fri, Oct 22, 2004


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