Sweet Potato-Corn Chowder |
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Ingredients
| 1 | tbsp.
canola oil
| | 1 | medium carrot, peeled and chopped
| | 1 | medium onion, chopped
| | 1 | stalk celery, chopped
| | 1 | red bell pepper, chopped
| | 1 | large sweet potato, peeled and chopped
| | 1 | sprig fresh thyme, minced
| | 1 | medium tomato, chopped
| | 5 | cups water or vegetable stock
| | 1 | cup fresh or frozen corn kernels
| | 1 | cup chopped, cooked chicken (optional)
| | 1⁄8 | to 1⁄4 tsp. ground red pepper or cayenne pepper
| | 2 | tbsp. minced scallions
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Directions- Heat canola oil in large pot over medium-high heat.
- Sauté carrot, onion, celery, bell pepper and sweet potato 3 minutes. Stir in thyme.
- Add tomato and water; simmer for 25 minutes. Add corn and, if desired, chicken; simmer 5 minutes more. Add ground red pepper. Season to taste with salt. Garnish with scallions.
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