- Home
- Barbeque
- How To make Corn and Grilled Sweet Potato Chowder
How To make Corn and Grilled Sweet Potato Chowder
10 ounces corn kernels
drained :
air dried
1 red onion diced
2 Roma tomatoes :
cored and diced
1 poblano pepper diced
1 sweet potato :
sliced
1 tablespoon corn oil
1 small chipotle pepper or use smoker
:
For the soup: 1/4 cup cooked wild rice see pantry
4 cups vegetable broth
2 cloves garlic :
crushed
1 tablespoon fresh thyme leaves
1 whol lime juiced
salt and pepper cilantro :
garnish
Pantry ... use leftover wild rice or a blend. Or reserve a 1/4 cup of rice and beans from an instant soup cup (the kind you microwave and steep); try the black bean and rice soup. Toss corn, onion, tomato, poblano, and sweet potato (or yam) with olive oil. If you want to use your smoker, set up grill with wet smoking chips. Arrange vegetables on grill (use the tray with holes); cover, and grill for 15 to 20 minutes. Follow the grill maker's guidelines to adjust the heat (not too hot). If you want to roast in the oven, use a heavy duty foil, make a packet, adding the chipotle for smoky flavor: roast at 425F degrees for 15 minutes. Remove from oven and let stand for minutes before opening the packet. You may want to dice the potato slices into bite-sized pieces. Combine the vegetables with the other ingredients in a soup pot, and bring to a simmer and cook for 10 to 15 minutes. Season with salt and pepper, and garnish with cilantro. Serve with cornbread or sourdough. Good as an appetizer for grilled fish or chicken. Find recipes by Peter Zimmer, chef at the Inn of the Anasazi, Sante Fe, New Mexico for similar recipes. -- The Great Vegetarian Cookbook: The Chefs' Secret Recipes, 1994 by Kathleen DeVanna Fish (ISBN 0-9620472-1-X)
How To make Corn and Grilled Sweet Potato Chowder's Videos
Sweet potato culture shock ???? #koreansweetpotato #sweetpotato #koreanfood #koreanculture
Sweet Potato Chilli | Jamie Oliver - Ad
This is an Ad. Get 4 of your 5 a day in this one delicious and healthy Veggie Chilli recipe. Sweet potato roasted until caramelised, stirred through a hearty stew of fresh veg, protein packed beans and sweet tomatoes. Finish with a dollop of natural yogurt, a sprinkling of fresh chilli and serve with brown rice and mashed avocado. Delicious.
See more from my friends at Tefal
For more info on Tefal pans check out
Links from the video:
Sweet Potato Chilli |
Scrambled Egg Omelette |
Breakfast Tortilla |
Porkie Pizza |
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
Twitter |
Instagram |
Facebook |
More great recipes |
Jamie's Recipes App |
#FOODTUBE
x
Sweet Potato Chowder
My web site:
Based on a recipe in Forest Feast by Erin Gleeson
Guest cook Heather Macalla
Saute in a large pot for 5 minutes:
½ one large onion, diced
1 ½ teaspoon curry powder
3 cloves garlic, minced
1 tablespoon olive oil
Pinch each salt and pepper.
Add:
3 sweet potatoes, unpeeled and cubed
4 cups unsweetened coconut milk
2 cups vegetable broth
Simmer on medium/low for 25 minutes until the sweet potatoes are tender. Use an immersion blender to puree the whole pot while it is hot. Add a little more broth or coconut milk if it is too thick for your taste. It can be made a day or two ahead and reheated.
Garnish with plain Greek yogurt, pomegranate seeds, and chopped scallions.
Nutrition per serving: 147 calories; 7 g fat; 4 g protein; 5 g carb; 86 mg sodium; 3 g fiber.
After I discovered this recipe I only make sweet potatoes like this! Delicious and super easy.
INGREDIENTS:
2 potatoes
Water
1 teaspoon salt
1 cup and 1/2 sugar
150 ml water
.
Click on the following link and access other delicious recipes????????
Blender Soups | Basics with Babish
On this episode of Basics, I'm showing you how to make two great soups that you can use your blender for: elote soup and classic tomato soup.
Recipe:
Ingredients & Shopping List
+ For the Elote Soup:
4 ears of corn
1/2 yellow onion, diced
2 Tbsp butter, plus an additional 6 Tbsp for brown butter
1 cup chicken stock
Dash each of paprika, cumin, and cayenne
1/2 cup heavy cream
1-2 Tbsp sugar, to taste
White pepper, to taste
Kosher salt, to taste
3 slices crispy bacon
2 jalapeños, sliced
1/2 cup cotija cheese
+ For the Tomato Soup:
1 shallot, finely minced
1 clove garlic, finely minced
2 Tbsp unsalted buter
1 Tbsp tomato paste
Dash of oregano
1 28oz can of San Marzano tomatoes
1 cup water
1 tsp molasses
1 slice white bread, crust removed
Olive oil
Sugar, to taste
Kosher salt, to taste
Heavy cream (if desired)
+ For the grilled cheese croutons:
Mayonnaise (to coat outer sides of bread)
Sliced bread of choice
American cheese
1 Tbsp butter to grease the pan
Special Equipment:
High powered blender
Music:
Mr. Miyagi by Blue Wednesday
My first cookbook, Eat What You Watch, is available now in stores and online!
Amazon:
Barnes & Noble:
Theme song: Stay Tuned by Wuh Oh
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter:
How to Make the Silkiest Sweet Potato Soup
Becky shows Bridget how to make a super simple, earthy Sweet Potato Soup.
Recipe for Sweet Potato Soup:
Recipe for Maple Sour Cream:
Buy our winning large saucepan:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: