Monday, November 3, 2008

Allergy-Free Recipe of the Month: Sweet Potato Corn Chowder

I've been posting a lot of baking recipes lately, so here's one for dinner or a hearty lunch. This comes from "Living Without Magazine." The sweet potatoes make it very autumnal, don't you think? And most kids like the taste of these vegetables all together.

Serve with some bread (gluten-free, if you like) and a green salad.

Sweet Potato Corn Chowder
Serves 6

4 ounces salt pork, slab bacon or pancetta, diced
1 large onion, peeled and diced
1 pound sweet potato, peeled and diced
4-5 cups gluten-free chicken or vegetable broth
3 cups fresh or frozen corn kernels, cooked until just tender
1 cup cream or plain soy or rice milk, heated
1 tablespoon chopped fresh parsley
Freshly ground pepper
Freshly grated nutmeg

In a large soup pot, cook salt pork or bacon over medium heat until crisp, about 8 to 10 minutes. Remove crisp pieces and place on a paper towel to drain. Reserve for later use.

Add onion to pot and sauté until translucent, about 3 to 5 minutes. Carefully drain off half of bacon grease and discard.

Put sweet potatoes in soup pot and add chicken stock to cover. Simmer over medium heat until potatoes are tender, about 15 minutes.

Puree half the corn in food processor or blender. Add puree and whole corn to sweet potatoes. Simmer until heated through, stirring often.

Just before serving, add hot cream or milk of choice. Stir in parsley. Season with salt, pepper and nutmeg to taste. Serve hot.

TIP: For vegetarian corn chowder, use 2 tablespoons oil or margarine instead of salt pork.

Each serving (made with cream) contains: 381 calories, 24g total fat, 10g saturated fat, 0g trans fat, 43mg cholesterol, 37g carbohydrate, 366mg sodium, 5g fiber, 8g protein

Recipe by Rebecca Reilly.


Elaine said...

That sounds so good, yummy, I am going to try it. I guess we will leave off the nutmeg. Can you believe we have a level two allergy on nutmeg....

By the way, thanks for the encouraging comment on my Halloween post....

Jenny said...

Yes, I had asked my Dr. a long time ago about nutmeg, but apparently it is derived from the seed of a fruit. Some kids with nut allergies also have seed allergies, so they can go together.

I love nutmeg but I find that my kids don't always love the taste of it--maybe it's better if you leave it out anyway! :)

Elaine said...

Wow, I did not have it explained that way, glad to know the seed info. We have been okay with the seed butter, maybe I should have him tested for other seeds before we try them..