Recipe - Hearty Sweet Potato And Corn Chowder

1 cup Finely chopped onion
1 Chile, seeded and minced
2 Cloves garlic, minced
4 cup Vegetable broth, up to
2 teaspoon Ground cumin
1 md Sweet potato, cubed
1 md Red bell pepper, chopped
3 cup Corn kernels, fresh or
frozen
Ff sour cream and cilantro
for garnish

Recently, in an issue of Vegetarian Times, I read that what North Americans
call yams are actually sweet potatoes. Any recipe calling for yams should
be interchangable with sweet potatoes as the initial ingredient. Here is a
recipe for a sweet potato soup that I have enjoyed that is often served
with a sweet potato cornbread and chiles cornbread (which is too high in
fat to post here). Serve with a lf cornbread even experiment by lowering
theliquid content in your favorite cornbread recipe and add mashed cooked
sweet potatoes to the batter for a treat. Here is the soup recipe:

Add one cup vegetable broth, the onions, chile and garlic to heavy
saucepan, bring to boil, cut back heat to a simmer and cover. Cook and
occasionally stir for 10 minutes. Make a cumin paste with the cumin and 3
teaspoons of the vegetable broth. Add paste to the saucepan, cover and
simmer for 2 minutes. Add the sweet potato and one cup of the broth and
bring back a simmer, cover and simmer for 10 minutes. Add the corn and the
bell pepper, one cup of the broth and return to simmer, cover and cook for
10 minutes. Place approximately half of the soup in a blender or food
processor and puree, add back to saucepan. Add the last of the broth if the
soup is too thick. Serve with the sour cream and cilantro in separate
dishes, for garnish. Serve the soup with cornbread.

This recipe is from the lowfat Moosewood cookbook and was reprinted in the
Washington Post. I have made a few minor adjustments. Posted to fatfree
digest V97 #025 by "susan.j.mcgee" susan.j.mcgee@ArthurAndersen.com on 97