corn, bean and yam chowder
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 cups frozen corn kernels
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red pepper, diced
- 2 large yams, peeled and diced
- 1 teaspoon chili powder
- 5 cups chicken stock or 5 cups vegetable stock (may need more)
- 1⁄2 teaspoon hot sauce (i use tobasco)
- 1 bay leaf
- salt (to taste)
- black pepper (to taste)
- 2 (19 ounce) cans kidney beans, drained and rinsed
- 1⁄2 cup sour cream
- 1⁄4 cup chopped cilantro
directions
- Heat oil in a large pot over medium-high heat.
- add onion and saute until soft and slightly browned.
- Add garlic, red pepper, yams and chili powder.
- Saute for 2-3 mins.
- Add chicken stock and hot pepper sauce, bring to a boil and simmer for about 10 min.
- Add corn, beans and bay leaf.
- Add extra chicken stock to achieve desired cosistency.
- Simmer for 5-10 minutes or until vegetables are fork tender (or to your liking) Remove bay leaf and season with salt and pepper.
- Ladle soup into bowls and top with sour cream and fresh cilantro.
- Serve with fresh, sliced, warm sourdough bread or crusty rolls.
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Reviews
-
This is a very good, colorful and nutritious chowder recipe and was easy to cut in half for the two of us. I used half chicken and half vegetable broth, which was what was on hand. I did forget the bay leaf, though, and it was still good. I added 1/2 t. liquid smoke and served it with additional hot sauce (for me; my husband liked it just as it was.) The recipe goes into my permanent soup file.
RECIPE SUBMITTED BY
Kaysma
Canada
life has changed alot for me since i first registered at recipezaar... ive recently relocated from canada to a small island in croatia where ingredients are hard to find and cooking is more of a challenge - but i am definitely up for it. looking forward to experimenting with new flavors and local ingredients. i might be quiet here, but i am a regular user and appreciate the plethora of recipes and advice i know i can always count on.