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.


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

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.
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