Corn, Bean, and Yam Chowder Recipe
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: Approximately 6
Description:
This delightful corn, bean, and yam chowder is a hearty “meal in a bowl” that never fails to impress. A recipe born of creativity, it’s a modified version of Lucy Waverman’s roasted corn and sweet potato chowder. Even those who typically shy away from yams or sweet potatoes find themselves asking for seconds of this flavorful dish, oblivious to its secret ingredient. While it may seem like a labor-intensive recipe, with proper prep and chopping beforehand, you can whip up this chowder in no time. Whether enjoyed as a main course or a side dish, the serving size is approximate and depends on your appetite. Get ready to indulge and savor every spoonful!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Frozen corn kernels |
| 1 tbsp | Olive oil |
| 1 | Onion, chopped |
| 2 cloves | Garlic, minced |
| 1 tsp | Chili powder |
| 1 | Bay leaf |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 2 cans | Kidney beans, drained |
| 1 | Large yam, peeled and diced |
| 5 cups | Chicken stock |
| 1/2 cup | Sour cream |
| 1/4 cup | Fresh cilantro, chopped |
Instructions:
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Prepare Ingredients: Begin by ensuring all your ingredients are ready to go. Chop the onion, mince the garlic, and dice the yam into bite-sized pieces. Drain and rinse the kidney beans.
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Sauté Onion: In a large pot over medium-high heat, heat the olive oil. Add the chopped onion and sauté until soft and slightly browned, stirring occasionally.
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Add Aromatics: Once the onion is translucent, add the minced garlic, chili powder, and diced yam to the pot. Sauté for an additional 2-3 minutes, allowing the flavors to meld.
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Simmer: Pour in the chicken stock and hot pepper sauce, then bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 10 minutes, allowing the yams to soften.
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Incorporate Corn and Beans: Add the frozen corn kernels, drained kidney beans, and bay leaf to the pot. Adjust the consistency by adding extra chicken stock if needed. Allow the chowder to simmer for an additional 5-10 minutes, or until the vegetables are fork-tender.
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Season to Taste: Remove the bay leaf from the chowder and season with salt and black pepper to taste. Give it a good stir to ensure the flavors are well distributed.
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Serve: Ladle the piping hot chowder into bowls. Top each serving with a dollop of sour cream and a sprinkle of freshly chopped cilantro for a burst of freshness.
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Enjoy: Pair this delectable chowder with some freshly sliced warm sourdough bread or crusty rolls for a complete and satisfying meal. Serve it up and watch as everyone eagerly reaches for seconds.
Nutritional Information (Per Serving):
- Calories: 463.2
- Fat: 10.4g
- Saturated Fat: 3.7g
- Cholesterol: 14.4mg
- Sodium: 854mg
- Carbohydrates: 77.3g
- Fiber: 13.6g
- Sugar: 8.7g
- Protein: 18.7g
Keywords:
One Dish Meal, Corn, Beans, Vegetable, Less Than 60 Minutes
Tips:
- To save time, consider using pre-cut frozen yams instead of peeling and dicing them yourself.
- For added heat, adjust the amount of chili powder and hot pepper sauce according to your preference.
- Feel free to customize this chowder with your favorite herbs and spices for a personalized touch.
- This chowder can be made ahead of time and reheated gently on the stove, making it perfect for meal prep or entertaining guests.
