Tantalizing Tuesday...Spicy Corn and Sweet Potato Chowder

Spicy Corn and Sweet Potato Chowder

Makes 8 [one cup] Servings

This tasty and slightly spicy soup makes a great first course, or teriffic as a chowder for the night when you want to go meatless! Serve it plain, or I have served it over rice. Delicious! Simply delicious!!!

Ingredients:

1 tablespoon extra virgin olive oil

1 large onion, coarsley chopped

1 red bell pepper, coarsely chopped

2 ribs celery, chopped

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1-1/2 tsp. ground cumin

1/4 tsp. dried oregano

1 # [about 2 medium] sweet potatoes, peeled and cut into 1/2" chunks

1 package [10-oz] frozen corn kernels

4 cups chicken broth

1/2 cup mild chunky salsa [or use hotter if you prefer!]

Preparation:

In a dutch oven, warm the oil over medium-low heat. Add the onion, bell pepper, celery, salt and black pepper. Cover and cook, stirring often, for 10-minutes, or until tender. Stir in the cumin and oregano.

Add the sweet potato, corn and broth. Cover, increase the heat, and bring to a boil. Lower the heat and simmer uncovered about 30 minutes or until the sweet potato is tender. Stir in the salsa and simmer uncovered for 5 minutes longer.

Ladle into bowls and serve.

Nutritional Info:

Per One Cup Serving

Calories: 94

Carbs: 20g

Fat: 2g

Protein: 4g

Sodium: 498mg