Sweet potato and corn chowder

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter
1 large Onion; peeled, chopped
3 mediums Sweet potatoes; peeled, diced
6 cups Chicken stock
Salt
Ground pepper
1 cup Sour cream
Juice of 1 lime
1 tablespoon Grated lemon zest
½ cup Heavy cream; see * Note
1 Long Green hot chili pepper; thinly sliced
1½ cup Fresh corn kernels or canned shoepeg corn
2½ tablespoon Tiny fresh cilantro leaves; for garnish
Toasted pita bread triangles; optional

Directions

* 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@...

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