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Caribbean Corn Chowder




Source of Recipe


Peak Market


List of Ingredients




1 mango, halved, pitted & cut into cubes 1
1 red bell pepper, cut into squares 1
2 scallions, thinly sliced 2
30 ml fresh lime juice 2 tbsp
30 ml honey 2 tbsp
2 ml hot pepper sauce 1/2 tsp
350 g sweet potatoes, peeled & cut into cubes 3/4 lb
5 ml olive oil 1 tsp
15 ml fresh ginger, minced 1 tbsp
3 cloves garlic, minced 3
40 ml flour 3 tbsp
750 ml low fat milk 3 cup
250 ml chicken or vegetable broth 1 cup
1 L corn kernels 4 cup
3 ml salt 3/4 tsp
1 ml ground allspice 1/4 tsp
1 ml black pepper, freshly ground 1/4 tsp


Recipe



In a medium bowl, stir together mango, bell pepper, scallions, lime juice, honey and half of pepper sauce. Set aside.
In a large saucepan of boiling water, cook sweet potatoes until tender, about 10 minutes. Drain well and set aside.

Meanwhile, in a large saucepan, heat oil until hot over medium heat. Add ginger and garlic and cook, stirring frequently, until garlic is softened, about 3 minutes. Add flour, stirring to coat. Gradually whisk in milk and broth until no lumps remain. Bring to boil and cook, whisking frequently, until mixture is slightly thickened, about 5 minutes.

Stir in sweet potatoes, corn, salt, allspice, pepper and remaining pepper sauce. Return to boil. Reduce to simmer, cover and cook for about 5 minutes. Serve soup, spooning salsa on top.

Serves 4