Corn And Grilled Sweet Potato Chowder

Recipe Ingredients

10 oz	284g	Corn kernels - drained, air
		Dried
1		Red onion - diced
2		Roma tomatoes - cored and
		Diced
1		Poblano pepper - diced
1		Sweet potato - sliced
1 tablespoon	15ml	Corn oil
1 tablespoon	15ml	Chipotle pepper - or use (small)
		Smoker
1/4 cup	40g / 1.4oz	Cooked wild rice - see
		Pantry
4 cups	948ml	Vegetable broth
2		Garlic - crushed
1 tablespoon	15ml	Fresh thyme leaves
		Salt and pepper
		Cilantro - garnish
		For The Soup
		Lime - juiced

Recipe Instructions

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 425FFor 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.

Source:
Bobby Flay and Jack McDavid

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