*  Exported from  MasterCook  *
 
                   Corn and Grilled Sweet Potato Chowder
 
 Recipe By     : Pat Hanneman (1997) Soup Scoop .mcf
 Serving Size  : 4    Preparation Time :0:50
 Categories    : Vegetable                        Mc
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        corn kernels -- drained -- air dried
    1                    red onion -- diced
    2                    Roma tomatoes -- cored and diced
    1                    poblano pepper -- diced
    1                    sweet potato -- sliced
    1      tablespoon    corn oil
    1      small         chipotle pepper -- or use smoker
                         --For the soup:
      1/4  cup           cooked wild rice -- see pantry
    4      cups          vegetable broth
    2      cloves        garlic -- crushed
    1      tablespoon    fresh thyme leaves
    1                    whol          lime -- juiced
                         salt and pepper
                         cilantro -- garnish
 
 Pantry ... use leftover wild rice or a blend.  Or reserve a 1/4 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 bite-sized 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 0-9620472-1-X)
 
 
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