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Sweet Potato & Corn Chowder
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Soup
Cuisine: Mexican
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium red bell pepper, coarsely chopped
  • 1/2 teaspoon salt
  • 1 bunch green onions, chopped and divided
  • 1 clove garlic minced
  • 1 tsp. ground cumin
  • 2 pounds sweet potatoes,   peeled and cut into 1-inch cubes
  • 4 cups vegetable stock or broth, you can use chicken broth as well
  • 1 can 15.5 oz. black beans, rinsed and drained
  • 2 cups fresh or frozen corn
  • 1 cup coconut milk, you can substitute half and half or light cream
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon green hot pepper sauce or to taste
Instructions
  1. Heat the vegetable oil in a large sauce pot over medium-high heat and cook red pepper and salt about 3 minutes or until softened.
  2. Add half the green onion, garlic and cumin and cook 1 minute. 

  3. Stir in sweet potatoes and vegetable stock. Bring to boil, then reduce heat to low and simmer covered 10 to 15 minutes or until potatoes are tender. 

  4. Stir in beans, corn and coconut milk and cook 2 minutes or until heated through. Stir in cilantro and hot pepper sauce.