Jalapeno, Corn and Sweet Potato Soup
Savory and silky soup that has the look of fall for the days when the air has a snap to it.
Jalapeno, Corn and Sweet Potato SoupServes 4
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 jalapeno peppers, seeded and diced
- 2 1/2 pounds sweet potatoes, cut into 1-inch chunks
- 2 cups water
- 1 teaspoon poultry seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1 quart vegetable broth
- 1 cup corn kernels
- 1 cup milk
- 1 teaspoon cooking sherry
- 2 tablespoons butter
- Several spring onion tops, optional garnish
- Salt and pepper to taste
Prep time: 20 minutes
Total time: 1 hour
Heat oil in large heavy-bottomed cooking pot. Add garlic. Cook about one minute or until aromatic. Add onion and jalapeno peppers. Cook until onion is tender, about 5 minutes.
Add sweet potatoes and cover with 2 cups water. Bring to slow boil and simmer about 15 minutes, or until sweet potatoes are tender.
Process ingredients in blender set to puree about 30 seconds.
Return pureed ingredients to cooking pot. Add seasoning, chili powder and salt. Add vegetable broth and corn kernels. Bring to low boil, about 10 minutes.
Add milk, sherry and butter. Bring to low boil. Simmer until ready to serve. Great with crumbled corn chips.