This vegan sweet potato corn chowder is easy to make in under 30 minutes with just a handful of simple ingredients.
What you need
- 10 ounces corn kernels -- drained /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
- 1/4 cup cooked wild rice
- 4 cups vegetable broth
- 2 cloves garlic -- crushed
- 1 tablespoon fresh thyme leaves
- 1 whol lime -- juiced
- salt and pepper cilantro -- garnish
- Other vegetables, if liked (carrots, black beans and celery go well)
Instructions
- Toss corn, onion, tomato, poblano, and sweet potato (or yam) with olive oil. If you want to use your smoker, set up your grill with wet smoking chips. Arrange vegetables on grill (use the tray with holes); cover, and grill for 15 to 20 minutes.
- 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.
The Great Vegetarian Cookbook: The Chefs' Secret Recipes, 1994 by Kathleen DeVanna Fish (ISBN 0-9620472-1-X)