Corn, Bean And Yam Chowder
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
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
850
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).