My mom sent me this recipe and I tried it on some friends a couple weekends ago. They loved it! I accompanied this hearty, spicy soup/stew with some homemade baking powder buiscuts. The recipe can be found here. Its a really delicious soup that's fairly low in calories. Enjoy! I know I did!
WebMD Recipe from Foodily.com
1 tablespoon extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed (I used about 1/2 a bag of frozen corn).
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink (use what's available and in season in your supermarket)4 oz. chopped roasted green chilies
1 quart light vegetable broth
1 14-oz can coconut milk or plain hemp milk
2 rounded cups cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste (I left this out)
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 limes
InstructionsIf corn is in season use fresh ears of corn- if not- roast thawed frozen kernels on a baking sheet.
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chilies; stir for a minute. Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so. Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it. Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. Note: The lime juice brightens the taste and accents the spice. Agave cools the hotness.
Garnish with a lime wedge and pass out the spoons.
This chowder works well cooked slowly in a Crock Pot; add the coconut milk and cooked chicken 30 minutes before serving and heat through.
Add the lime juice and cilantro just before serving.
Total Servings: 8
Nutritional Information Per ServingCalories: 276.2
Carbohydrates: 10.4 g
Cholesterol: 37.5 mg
Fat: 21.0 g
Saturated Fat: 13.2 g
Fiber: 2.9 g
Sodium: 64.5 mg
Protein: 14.3 g