October 15th’s soup: Sweet Potato-Corn Chowder with Avocado
I made this soup a few weeks ago for my sister Liz. It was picked because the photo looked too tasty to pass up but unfortunately, the soup did not deliver as much as we had hoped. It had much less sweet potato than I was looking for and the photo made it seem like there was tomatoes in the soup, even though the ingredient list told otherwise.
The recipe calls to puree the soup (which I did) which makes it a chowder, but the photo does not look like a thick, filing chowder.
This soup taught me that I like corn chowder but this one is not for me. I liked it but did not love it so I would not make it again. Recipe is below the cut if you would like to give it a try.
2 Tbsp olive oil
1 small white onion, finely diced
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp ground coriander
Salt and freshly ground pepper
2 sweet potatoes (about 750 g total) peeled and diced
3 cups vegetable or chicken broth
1 red bell pepper, seeded and finely diced
8 ears fresh corn, husks and silk removed and kernels cut from cobs, or 3 1/2 cups thawed frozen corn kernels
2 Tbsp minced cilantro
1 ripe avocade, pitted, peeled and diced
1. In a large, heavy pot, warm the oil over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the cumin, coriander, and salt and pepper to taste and cook for 1 minute. Add the sweet potatoes, sti to coat, and cook for 3 minutes.
2. Add the broth, bring to a boil, and reduce the heat to low. Simmer until the sweet potatoes are tender, about 20 minutes. Add the red pepper and corn and cook until the vegetables are tender, 10 minutes. Remove from the heat and let cool slightly.
3. Puree half of the soup in a blender. Return to the pot. Stir in the cilantro and season with salt and pepper. Serve, garnished with the avocado and the sour cream, if desired.