Sweet Potato Corn Jalapeno Soup Food

SWEET POTATO-CORN CHOWDER

Steps:

• Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
• Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
• Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
• Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
• Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
• Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

ROASTED SWEET POTATO AND CORN SOUP

Steps:

• Preheat oven to 425.
• On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
• In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
• Add garlic and thyme and cook another minute.
• Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
• Add sweet potatoes and parsley and simmer another 5 minutes.
• Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

SWEET POTATO, CORN AND JALAPEñO BISQUE

Steps:

• In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
• Reheat soup, stirring in jalapeño, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topped with scallions.

JALAPENO SWEET POTATO SOUP

Steps:

• In a large stock pot, saute bacon and onion in butter until just tender.
• Add garlic and cook about 2 more minutes.
• Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
• Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
• When done, add soda, cilantro and milk.
• Coarsely mash potatoes with a potato masher.
• Stir well and re-adjust salt and pepper.
• Simmer for 15 minutes, stirring frequently.
• NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.

JALAPENO SWEET POTATO SOUP

Steps:

• Peel and dice the potatoes. Dice the onion and jalapeno peppers. Add all ingredients to a pot and bring to a boil. Reduce heat and simmer 20-25 minutes.
• Transfer mixture to a blender and mix well.
• Strain the soup to remove any stems.
• Serve in your favorite soup bowl. Sprinkle with cilantro and dollops of sour cream.

SWEET POTATO JALAPENO SOUP

Steps:

• Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft.
• When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
• Peel and chop onion. Finely chop bacon and garlic.
• In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
• Add chicken broth. Cover and bring to a boil.
• Dice half the sweet potatoes and stir into boiling broth.
• Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.
• Serve and Enjoy!

SWEET POTATO, CORN AND JALAPENO BISQUE

Steps:

• In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.
• Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.

SPICY SWEET POTATO CORN SOUP

Steps:

• In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, about 3 minutes.
• Add sweet potatoes and vegetable stock and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 10 minutes.
• Remove from heat.
• Using an immersion blender or a food processor, puree contents of pot until smooth.
• Reheat soup, stirring in jalepeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Adjust seasonings to taste.