Wednesday, May 25, 2011

Sweet Potato and Corn Chowder



WHAAA!!! Ok, so my boyfriend, being the LOVELY guy that he is, came over and brought some regular full cream milk. What he didn't know... was that our fridge was already full of the stuff. I needed a recipe that used up alot of milk (seeing as one of the bottles in the fridge was going to expire in the next couple of days.) Seeing as I'm a total noob at cooking, I typed into Google (wouldn't survive without it): What recipes use alot of milk.


After a quick search, this recipe for Sweet Potato and Corn Chowder literally JUMPED out at me. I took a look at the ingredients list, and it just so happened that I had everything just "on hand." Was this meant to be or what?!


I changed the recipe slightly.


Sweet Potato and Corn Chowder



INGREDIENTS
2 tablespoons butter
1 tablespoon rice bran oil (or olive oil)
2 cups chopped onions
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon curry powder

2 1/2 tablespoons unbleached white flour
6 cups milk
2 cups of corn kernals (fresh or frozen) I used 2 ears of corn because thats what I found in the fridge.
1 large sweet potato, peeled and cubed

2 stalks of celery chopped into small cubes

1/2 a vegetable instant soup packet
salt and freshly-ground black pepper, to taste
Juice from 1 lime
2 tablespoons chopped corriander (optional

Method



1. Melt butter with the oil in a soup pot, over a medium heat and add onion, garlic, cumin and curry powder. Cook for 5 mins.


2. Add flour and slowly add milk. Whisk for 30 seconds making sure no lumps form.


3. Add in sweet potato and simmer over a low heat until the sweet potatoes are tender, should take about 20 minutes.


4. Season with the soup mix, salt and pepper. (Add more if desired)


5. Add corn, celery and corriander and simmer for another 2 mins.


6. Turn heat off and squeeze in the lime juice. Stir.


This is seriously really delicious! As you can see from the pic, I ate it with a roast beef, mustard and salad toasted sandwich.


Enjoy!


x

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