Butterfly Rewards - earn free credits and redeem for good causes -  learn more!
my care2
make a difference
healthy & green living: more than 5,000 ways to enhance your life

customize your free newsletter

Customize your Healthy & Green Living newsletter now


Corn and Sweet Potato Chowder Recipe

posted by Annie B. Bond Jun 7, 2004 3:56 am
Corn and Sweet Potato Chowder Recipe
2 comments

Inspired by Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).

This is such a timeless, “peasant” way of cooking: Combining earthy harvest produce–onions, mineral and antioxidant-rich sweet potatoes, and corn–in a single pot to make a nutritious meal that tastes like the essence of autumn, with no fuss at all.

Corn and Sweet Potato Chowder is so comforting and delicious. Just add a wedge of cornbread and a crisp salad with a few nuts and maybe a sliced apple and you’ll have a supper that warms the body and the heart. Here is the simple recipe:

INGREDIENTS
2 tablespoons butter
1 tablespoon olive oil
2 cups chopped onions
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon mild paprika
2 1/2 tablespoons unbleached white flour
6 cups low-fat milk
3 corn tortillas, chopped into pieces
2 cups corn kernels (fresh or frozen)
1 large sweet potato, peeled and cubed
salt and freshly-ground black pepper, to taste
Squeeze of lime
2 tablespoons chopped cilantro (optional)

1. Melt the butter with the olive oil over medium heat in a heavy-bottomed soup pot. Add onions, garlic, cumin, and paprika and cook for 5 minutes, stirring frequently.

2. Add flour and whisk constantly for 30 seconds. Slowly add milk, whisking constantly to prevent lumps from forming. Add tortillas and sweet potatoes and simmer over low heat, stirring frequently, for about 20 minutes, until sweet potatoes are tender.

3. Add corn kernels and simmer 2 more minutes. Add salt, pepper, and lime juice, stirring to combine.

4. Serve soup in individual bowls, sprinkled with fresh cilantro, if desired.

Serves 4.

More on Soups & Salads (362 articles available)
More from Annie B. Bond (3248 articles available)

2 comments

Go to the Source

Vegetarian Planet

350 big-flavor recipes for out-of-this-world food every day.buy now

2 comments

add your comment »
2 comments add your comment
Rick H.
  • Rick H. says
  • Nov 12, 2009 2:41 PM

The tortillas in the recipe are corn tortillas, as in flat bread wraps, not the corn chips. they are usually 4 or 6 inches in diameter and found with the flour tortillas in most stores.

Jen M.
  • Jen M. says
  • Nov 3, 2009 7:06 AM

are the tortilla's in the recipe the typical chips that you would buy in a bag?
Looks great by the way!

Please enter your comment.
Or, log in with your
Facebook account:
1500 characters remaining

who's talking about this story?

Disclaimer: Care2.com does not warrant and shall have no liability for information provided in this newsletter or on Care2.com. Each individual person, fabric, or material may react differently to a particular suggested use. It is recommended that before you begin to use any formula, you read the directions carefully and test it first. Should you have any health care-related questions or concerns, please call or see your physician or other health care provider.

2418

Copyright © 2009 Care2.com, inc. and its licensors. All rights reserved