Corn & Sweet Potato Chowder
tab olive oil
large onion coarsely chopped
red pepper coarsely chopped
ribs celery chopped
tsp ground cinnamon
large sweet potato, cut in ½ inch chunks (peeled)
11oz canned corn
cups chicken broth
Add oil in a pan until heated. Add onion, red pepper, and celery. Cover and cook on medium/low heat for ten
minutes stirring often. Stir in the
ground cumin, and oregano. Then add the
sweet potato, corn, and chicken broth.
Increase heat to begin boiling, lower heat and simmer. Cover for 12 minutes. Stir in ½ cup of medium spicy salsa, and ½
cup of fresh chopped cilantro. Simmer
uncovered for five minutes longer.
Makes 8 to 9 first course servings.
161 Calories & 30g of carbs.