Sweet Potato Corn Chowder
- Yield: 6 to 8 servings
- 1 poblano chile, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1tablespoon chopped garlic
- 2tablespoons butter
- 5 ears of corn, roasted and kernels cut from the cob
- 2large sweet potatoes, finely chopped
- 1tablespoon chopped fresh cilantro
- Salt and pepper to taste
- Sweat the poblano chile, bell peppers and garlic in the butter in a saucepan over low heat until tender. Add the corn, sweet potatoes and cilantro. Cover with water and simmer until all of the ingredients are tender. Process half the chowder in a blender until smooth and return to the saucepan. Season with salt and pepper and ladle into soup bowls.
Note: Sweating is cooking a food (typically vegetables) in a small amount of fat, usually covered, over low heat without browning until the food softens and releases moisture; sweating allows the food to release its flavor more quickly when it is later cooked with other foods.
Recipe reprinted with permission from the Historical League of Tempe’s Tastes & Treasures (the Historical League, Inc., Tempe, Arizona, 2007).