Poblano Sweet Potato Corn ChowderPosted: June 29, 2011
This week seems to be recipe week. Sorry for the monotony but this one could not wait. There was a happy accident that occurred during my first run at this recipe which resulted in less fat then my original plan. And it was more delicious than expected, way more. Imagine that. The accident was that I bought Hazelnut 1/2 and 1/2 instead of regular. Woops, hazelnut poblano sweet potato corn chowder was just not going to fly. So I subbed plain old almond milk (unsweetened) for the fattier liquid and never looked back. The potatoes break down so much that the soup is think and creamy enough to be your main course. I served it with a romaine salad with chopped red peppers, red onion, pepitas and my go to vinaigrette salad and a hunk of whole wheat french bread. The bread was smeared with olive oil, salt and pepper and broiled open-face until bubbly and crisp. I highly recommend this for a light summer supper. Now run out and get some of those first ears of organic sweet summer corn.
2 Tbsl Olive Oil
2 Tbsl Butter
1 Medium Onion Diced
1/4 Cup Whole Wheat Pastry Flour
2 Small/1 Medium Poblano Pepper Diced
6 Cups Vegetable Stock
2 Cups Milk (I used unsweetened almond with great results)
2 Sweet Potatoes Diced
4 Ears Corn
2 Tsp Salt
Pepper to Taste
1 Tsp Chili Powder
Saute onions in the oil and butter over medium heat until translucent. Add peppers and garlic for a few more minutes. Dust with flour and turn to coat. Add veggie stock and bring to a boil. Add potatoes, milk and boil for about 5 minutes. Cut the kernels off of raw corn saving as much of the “milk” as possible as this will add a nice flavor. Add seasonings upping the pepper or chili powder for a little more kick. Simmer for 10 minutes.