Recipe - Corn And Grilled Sweet Potato Chowder

10 ounce Corn kernels, drained, air
dried
1 Red onion, minced
2 Roma tomatoes, cored and
minced
1 Poblano pepper, minced
1 Sweet potato, cut or sliced up
1 tablespoon Corn oil
1 small Chipotle pepper, or use
smoker

SOUP
One fourth cup Cooked wild rice, see pantry
4 cup Vegetable broth
2 Cloves garlic, crushed
1 tablespoon Fresh thyme leaves
1 Whole lime, juiced
Salt and pepper
Cilantro, garnish

Pantry ... use leftover wild rice or a blend. Or reserve a One fourth 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 425F degrees for 15 minutes. Remove from oven and
let stand for minutes before opening the packet. You may want to dice the
potato slices into bitesized 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.
Find recipes by Peter Zimmer, chef at the Inn of the Anasazi, Sante Fe, New
Mexico for similar recipes. The Great Vegetarian Cookbook: The Chefs'
Secret Recipes, 1994 by Kathleen DeVanna Fish (ISBN 096204721X)

Recipe by: Pat Hanneman (1997) Soup Scoop .mcf

Posted to MCRecipe Digest V1 #480 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Feb 11, 1997.