Sweet Potato And Corn Chowder

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1 tablespoon	15ml	Onion - peeled, chopped (large)
3 tablespoons	45ml	Sweet potatoes - peeled, diced (medium)
6 cups	1422ml	Chicken stock
		Salt
		Ground pepper
1 cup	237ml	Sour cream
		Juice of 1 lime
1 tablespoon	15ml	Grated lemon zest
1/2 cup	118ml	Heavy cream - see * Note
1		Green hot chili pepper - thinly sliced
1 1/2 cups	93g / 3.3oz	Fresh corn kernels or canned shoepeg corn
2 1/2 tablespoons	37ml	Tiny fresh cilantro leaves - for garnish
		Toasted pita bread triangles - optional

Recipe Instructions

* 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.

Source:
St. Louis Post-Dispatch - 11-09-1998 - Ann Robison, St. Louis

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