Corn and Sweet Potato Chowder

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* Exported from MasterCook *

 

Corn and Sweet Potato Chowder

 

Recipe By :Diana Shaw

Serving Size : 8 Preparation Time :0:00

Categories : Diana Shaw Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 leek (white part plus 1 inch of green) -- thinly sliced

1 onion -- chopped

1 tablespoon peeld and grated ginger

1 whole clove

2 ears fresh corn

or 1 cup canned or frozen corn kernels

4 medium sweet potatoes -- peeled and chopped

1/4 cup yellow cornmeal -- preferably stone-ground

4 cups low-sodium vegetable stock

1/2 cup buttermilk (optional)

2 teaspoons maple syrup

1 teaspoon ground cinnamon

Pinch ground nutmeg

Coarse salt

Freshly ground black pepper

 

Heat oil in a large pot over medium-high heat. Add leek, onion, ginger and

clove. Reduce heat to medium-low. Saute, stirring often, until vegetables are

soft and limp, about 7 minutes.

 

Scrape corn kernels off the cob. Add corn, sweet potatoes and cornmeal to pot,

stirring continuously to blend. Add broth; stirring constantly, bring to a boil

over medium-high heat. Cover; reduce heat to medium-low. Simmer until potatoes

are soft enough to puree, 15 to 20 minutes. Discard the clove.

 

Transfer the soup in batches to the work bowl of a food processor or blender, or

insert an immersion blender into the pot. Puree until smooth. Return to stove;

stir in buttermilk, maple syrup, cinnamon, nutmeg and salt and pepper, to taste.

Warm gently on medium heat, about 10 minutes, taking care not to let it boil.

Serve warm.

 

Approximate nutrition information per serving (1/6 of recipe): 241 calories; 5g

fat (18 percent calories from fat); no cholesterol; 5g protein; 46g

carbohydrate; 2g fiber; 155mg sodium.

 

Source:

" Almost Vegetarian Entertaining "

S(VegRecipes):

" Hanneman (kitpath) on 04-May-2001 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 151 Calories; 3g Fat (16.5% calories from

fat); 4g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 45mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : For a quick winter meal, serve the following chowder with a tossed green

salad and crusty bread. You may wish to add a dash of pepper to make the soup

more savory. The finished soup can be refrigerated for up to 3 days or frozen

for up to 3 months.

 

Nutr. Assoc. : 0 3891 0 26076 0 0 0 0 0 0 2130706543 0 0 0 0 0

 

 

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