Wednesday, October 26, 2011

Sweet Potato Corn Chowder

1/4 c millet 
1 cup finely chopped onions
2 cloves garlic
1 small poblano chili, seeded and minced
1/4 tsp salt
4-6 cups veggie broth
2 1/2 tsp cumin
1 md. sweet potato, diced
1 potato diced (optional, it just makes it a little heartier)
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn
salt to taste
lime wedges, finely chopped 
cilantro leaves 
In a heavy bottom pan, toast the millet until golden brown. Add the onions, garlic, chili, and salt to 1 cup of the stock and simmer for ten minutes until the onions are soft. In a small bowl make a paste with the cumin and a tablespoon of the stock, stir in the pot, and simmer for 2 minutes. Add the sweet potato, and potato (if adding), and the remaining stock (I added close to six cups of stock because it was too thick). Cook another 10 minutes or until soft. Add the bell pepper, and corn and simmer for another 10 minutes or until they are soft. Puree about half of the soup in the blender or food processor and return it to the pot. The soup will be creamy and thick. Add salt to taste and reheat. Garnish as desired.

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