Sweet Potato And Corn Chowder

Sweet Potato And Corn Chowder Ingredients

3 tb Unsalted butter	Juice of 1 lime
1 lg Onion; peeled, chopped	1 tb Grated lemon zest
3 md Sweet potatoes; peeled,	1/2 c Heavy cream; see * Note
6 c Chicken stock	1 Long Green hot chili pepper;
Salt	1 1/2 c Fresh corn kernels or canned
Ground pepper	2 1/2 tb Tiny fresh cilantro leaves;
1 c Sour cream	Toasted pita bread

Instructions for Sweet Potato And Corn Chowder

* 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 - 11-09-1998 Ann Robison, St. Louis Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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