Recipe: Yam, Chipotle Pepper and Corn Soup
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1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
2 Tbs butter
1 tsp ground cumin
5-6 cups peeled and thinly sliced yams
chicken or vegetable stock as needed (4-5 cups total)
2-3 medium large chipotle peppers (see hints below)
salt to taste
1 1/2 cups frozen or fresh corn
sour cream for garnish
chopped cilantro for garnish
Melt 2 Tbs butter in a large heavy bottomed soup pot on medium heat and add 1 medium, finely diced onion and 2 finely minced cloves of garlic. Then cook to soften.
Peel and thinly slice 5-6 cups of yams and then, once the onions have softened up, add 1 generous tsp of ground cumin to the onions, let that cook along for a minute, add the sliced yams and add just enough chicken or vegetable stock to just cover.
Adjust the heat so that is simmering along at a good rate and, after 10-15 minutes, once the yams are nice and soft, add the deseeded peppers and let those cook along for a few minutes.
Then use a hand blender to puree it, adding more stock or water if you need to.
Once you're happy with the consistency of the soup, add 1 1/2 cups frozen corn, stir it in and let it warm through, season with salt to taste, and serve it up in individual bowls with a dollop of sour cream and chopped fresh cilantro.
Using 3 peppers will make for a pretty spicy soup, so you can use 2 medium large peppers to start, then taste and add more if you think you need to, and puree it again before adding the corn.
Chipotle peppers are smoked jalapeno peppers that you'll usually find in adobo sauce, and you'll want to remove the seeds from the peppers and, since the adobo sauce is kind of messy, you can do that on a plate so it doesn't stain anything as you're doing it.