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
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.