corn, bean and yam chowder

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat oil in a large pot over medium-high heat.
• 2 add onion and saute until soft and slightly browned.
• 3 add garlic, red pepper, yams and chili powder.
• 4 saute for 2-3 mins.
• 5 add chicken stock and hot pepper sauce, bring to a boil and simmer for about 10 min.
• 6 add corn, beans and bay leaf.
• 7 add extra chicken stock to achieve desired cosistency.
• 8 simmer for 5-10 minutes or until vegetables are fork tender (or to your liking) remove bay leaf and season with salt and pepper.
• 9 ladle soup into bowls and top with sour cream and fresh cilantro.
• 10 serve with fresh, sliced, warm sourdough bread or crusty rolls.