CORN AND SWEET POTATO CHOWDER

CORN AND SWEET POTATO CHOWDER image

Yield 4 to 6 pp;

Number Of Ingredients 17

Ingredients
6 jalapeño peppers
3 cups cubed peeled Yams or sweet potato about 1 pound)
2 tablespoons butter or stick margarine
1 cup chopped onion
2/3 cup diced orange or yellow bell pepper
3 tablespoons chopped celery
3 cups Butternut 1\4 dice
3 cups fresh corn kernels (about 4 ears)
1/2 cup dry sherry
2 cup haevy Cream
1 cups 1% low-fat milk
1 cup of 1/4 dice carrots)
3/4 teaspoon salt
1/4 teaspoon white pepper
6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro

Steps:

Preparation Preheat broiler. Place jalapeño peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and 1/2 dice butternut, place on baking sheet bake in oven for 10 to 15 minutes or until lite brown. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeño peppers; set aside. Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher. Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently. Add jalapeño peppers, potato, butternut, carrot, corn, milk, salt, and white pepper; cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.