16 July 2007

Chipotle Corn Chowder Recipe

This is a fantastic recipe for a soup I served at yesterday's party. I made it up as a combination of the following two recipes which I found on the internet:
- Roasted Sweet Potato, Lime and Chipotle Soup (M.S. Milliken & S. Feniger)
- Sweet Potato Chowder (Jane Kirby)

*** Chipotle Corn Chowder Recipe ***

½ red capsicum, diced
½ green capsicum, diced
1 yellow onion, peeled and quartered
2 Tbs olive oil
1 tsp coarse salt
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
1.4 kg sweet potatoes
1¼ L chicken stock
3 canned chipotle chiles, minced
400 g canned corn, drained
500 ml cream
1 Tbs brown sugar
¼ tsp nutmeg
freshly ground black pepper to taste

1 bunch green onions, sliced thin
fresh herbs, chopped – coriander, sage, thyme
yogurt or creme fraiche
lime wedges

Toss diced capsicum, onion, oil, salt, thyme & sage together. Roast until softened and browned, about 30 minutes. Set aside. Roast sweet potatoes whole until soft and caramelised. Remove peel (flesh will have shrunk back from the peel).

Place the sweet potato flesh in a blender or food processor along with the chipotle chiles. Add sufficient chicken stock to blend the mixture to a smooth puree. Alternatively, place in your stockpot and apply a hand blender. Stir in the remaining chicken stock, cream, corn, capsicum mixture, brown sugar, nutmeg and pepper.

Garnish with chopped herbs and a dollop or yogurt or creme fraiche, and serve with lime wedges. Optional: serve with cheese quesadillas (tortillas folded around a mixture of cheddar & mozzarella, and toasted until the cheese is melted).

Serves 4

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