Hi everyone,
I read this forum so frequently that I feel like I should post a recipe as a thank-you now and again. This recipe is a little annoying because some of the measurements are in cups and others are in number of vegetables, but I'll type it in here the way the cookbook has it. I use a white-fleshed sweet potato I can get at my store, and it's yummy in this soup. Also, I never use a whole bag of frozen corn; that just really seems like a lot. This is from the Food and Mood Cookbook by Elizabeth Somer and Jeanette Williams.
SMOKY SWEET POTATO 'N' CORN CHOWDER
2 tsp olive oil
2/3 pound turkey ham, skinned and diced
2/3 cup red bell pepper, diced
1/2 green bell pepper, diced
2 cups yellow onions, diced
3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
1 (26 ounce) can fat-free chicken broth
2 teaspoons "Better Than Bouillon" Chicken Base (optional)
1 canned chipotle chili, diced
1 (16 ounce) bag of frozen corn
1 cup nonfat milk or 1/2 cup nonfat milk and 1/2 cup fat-free half-and-half
cilantro, chopped (optional)
1. Warm oil in a large saucepan over medium heat. Cook turkey ham until heated through. Add peppers and onion and continue cooking, stirring frequently, until onion is tender, approximately 10 minutes.
2. Add sweet potatoes, chicken broth, bouillon, and chipotle chili to pot, cover, and simmer for 15 minutes or until potato is cooked but still firm.
3. Add corn and heat through. Just before serving, add milk. Serv and garnish with cilantro if desired.
Makes 6 servings of 2 cups each.
I read this forum so frequently that I feel like I should post a recipe as a thank-you now and again. This recipe is a little annoying because some of the measurements are in cups and others are in number of vegetables, but I'll type it in here the way the cookbook has it. I use a white-fleshed sweet potato I can get at my store, and it's yummy in this soup. Also, I never use a whole bag of frozen corn; that just really seems like a lot. This is from the Food and Mood Cookbook by Elizabeth Somer and Jeanette Williams.
SMOKY SWEET POTATO 'N' CORN CHOWDER
2 tsp olive oil
2/3 pound turkey ham, skinned and diced
2/3 cup red bell pepper, diced
1/2 green bell pepper, diced
2 cups yellow onions, diced
3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
1 (26 ounce) can fat-free chicken broth
2 teaspoons "Better Than Bouillon" Chicken Base (optional)
1 canned chipotle chili, diced
1 (16 ounce) bag of frozen corn
1 cup nonfat milk or 1/2 cup nonfat milk and 1/2 cup fat-free half-and-half
cilantro, chopped (optional)
1. Warm oil in a large saucepan over medium heat. Cook turkey ham until heated through. Add peppers and onion and continue cooking, stirring frequently, until onion is tender, approximately 10 minutes.
2. Add sweet potatoes, chicken broth, bouillon, and chipotle chili to pot, cover, and simmer for 15 minutes or until potato is cooked but still firm.
3. Add corn and heat through. Just before serving, add milk. Serv and garnish with cilantro if desired.
Makes 6 servings of 2 cups each.