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Roast Chilpoltle Corn and Sweet Potato S

Source of Recipe

Combination of Alexanders and personal additions


List of Ingredients

2 Tbs Extra Virgin Olive Oil
1 Tbs butter
1 small onion, finely diced
1 clove of garlic, finely diced
1 roasted red pepper seeded and finely chopped
1 roasted green pepper seeded and finely chopped
1 chilpoltle chili pepper
1 large sweet potato peeled and cut into 1/4 to 1/2 cube
2 c fresh sweet corn kernals
3 c good chicken stock
1/2 c half and half
salt and pepper



Recipe

Heat the olive oil and butter in a large soup pot over medium high heat. Add the onion, garlic, diced red and green bell peppers and the chilpoltle pepper, crumbled. Saute until the vegetables are browned, about 10 minutes. Add the sweet potato and corn, cover and cook for 10 minutes over medium low heat. Add the half and half. Simmer for 10 minutes until sweet potatoes are cooked. Add salt and pepper to taste. Use an immersion blender and slightly blend the soup mixture to thicken. Add the chicken stock and cook another 20 minutes. Serves 6.