Sweet Potato, Chick Pea, and Corn Chowder
This hearty and healthy fall soup was brought to me by my friend Jane Best while I was recovering from surgery. The flavor is fresh and savory with a bit of a kick from the roasted pepper purée. I recommend it as a first course for either meat or dairy meals.
Chowder
- 1 T. olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic
- 2 medium sweet potatoes, peeled and cubed
- 1 T. paprika
- 3-4 cups chicken stock (for a meat meal) or vegetable stock
- 1-19 ounce can of chick peas, drained
- 1-12 ounce can of corn, drained
- 1 tsp. each salt and pepper, or to taste
Yield: 6-8 servings
Heat oil in a 5 quart soup pot, and add onion and garlic. Cook until translucent. Add sweet potato and paprika. Add stock, and bring to a boil. Lower the heat, and simmer until vegetables are soft. Add chick peas, corn, salt, and pepper. Stir until thick; purée with an immersion blender. Garnish with red pepper purée.
Red Pepper Purée
- 1 large red pepper
- 1 T. olive oil
- 1 clove garlic
- 1 T. olive oil
- salt
- balsamic vinegar
Coat the red pepper with 1 T. olive oil. Roast at 400 °F. for 30 minutes. Remove the skin and seeds from the pepper and blend with garlic, additional olive oil, a little salt, and drops of balsamic vinegar to taste.