V. Planet: Corn And Sweet-Potato Chowder

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* Exported from MasterCook *

 

Corn And Sweet-Potato Chowder

 

Recipe By : Vegetarian Planet by Didi Emmons, page 103

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

1 tablespoon olive oil

2 cups chopped onions

3 garlic cloves -- minced

1/2 teaspoon ground cumin seeds

1 teaspoon paprika

2 1/2 tablespoons unbleached white flour

6 cups whole or low-fat milk

3 corn tortillas

cut into small pieces

3 ears corn kernels -- (about 2 cups)

and the shaved cobs

1 large sweet potato -- (about 1 pound)

OR 2 small

peeled and cut into 1/2-inch cubes

1 teaspoon salt

freshly-ground black pepper -- to taste

1 squeeze lime

2 tablespoons chopped cilantro -- (optional)

 

Serves 4

 

This chowder tastes rich and creamy, partly because corn tortillas are

included. They break down and thicken the soup, and they also boost the

corn flavor.

 

1. In a stockpot or large saucepan, melt the butter with the olive oil

over medium heat. Add the onions, garlic, cumin, and paprika. Cook for 5

minutes, stirring frequently.

 

2. Add the flour, and, stirring constantly with a whisk, cook for 30

seconds. Slowly add the milk, 1/2 cup at a time, while continuing to stir

with a whisk so the flour doesn't lump. Add the tortillas, the shaved

cobs, and the sweet potatoes, and simmer the mixture over low heat,

stirring occasionally, for 20 minutes or until the sweet potatoes are tender.

 

3. Add the corn kernels, and let the soup simmer 2 minutes more. Add the

salt, pepper, and lime. Remove the shaved cobs, then ladle the soup into

bowls, and sprinkle it with cilantro, if you like.

 

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