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September 2018

Barbecue Recipes

Condiments Recipes

Strawberry Gooseberry Jam

Strawberry Gooseberry Jam Recipe
2 qt Stemmed gooseberries 2 qt Hulled strawberries 4 qt Sugar Wash fruits carefully. Drain. Add su...

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Corn and Grilled Sweet Potato Chowder Recipe

Corn and Grilled Sweet Potato Chowder recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Corn and Grilled Sweet Potato Chowder recipe  PDF



10 ounces corn kernels drained air dried
1 red onion diced
2 Roma tomatoes cored and diced
1 poblano pepper diced
1 sweet potato sliced
1 tablespoon corn oil
1 small chipotle pepper or use smoker
For the soup: 1/4 cup cooked wild rice see pantry
4 cups vegetable broth
2 cloves garlic crushed
1 tablespoon fresh thyme leaves
1 whol lime juiced
salt and pepper cilantro garnish
Pantry ... use leftover wild rice or a blend. Or reserve a 1/4 cup of rice and beans from an instant soup cup (the kind you microwave and steep) try the black bean and rice soup. Toss corn, onion, tomato, poblano, and sweet potato (or yam) with olive oil. If you want to use your smoker, set up grill with wet smoking chips. Arrange vegetables on grill (use the tray with holes) cover, and grill for 15 to 20 minutes. Follow the grill maker's guidelines to adjust the heat (not too hot). If you want to roast in the oven, use a heavy duty foil, make a packet, adding the chipotle for smoky flavor: roast at 425F degrees for 15 minutes. Remove from oven and let stand for minutes before opening the packet. You may want to dice the potato slices into bite sized pieces. Combine the vegetables with the other ingredients in a soup pot, and bring to a simmer and cook for 10 to 15 minutes. Season with salt and pepper, and garnish with cilantro. Serve with cornbread or sourdough. Good as an appetizer for grilled fish or chicken. Find recipes by Peter Zimmer, chef at the Inn of the Anasazi, Sante Fe, New Me ico for similar recipes. The Great Vegetarian Cookbook: The Chefs' Secret Recipes, 1994 by Kathleen DeVanna Fish (ISBN 0 9620472 1 )

Corn and Grilled Sweet Potato Chowder recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
134 people have voted
Last Reviewed on 2018-09-25



Tuesday, Sep 25 2018 Download & Print Corn and Grilled Sweet Potato Chowder recipe  PDF   Barbecue recipes RSS   Thumsb up

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1 1/2 cups orzo Salt 1 1/2 tablespoons olive oil 1 medium minced onion 3 large cloves garlic minced 3/4 cup chicken stock or canned chicken broth 3 medium tomatoes, peeled seeded, diced 1/4 cup grated Asiago cheese 3 tablespoons minced fresh parsley Ground black pepper TO COOK: Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon. salt cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly. Meanwhile, heat oil in a medium skillet. Add onions and garlic sautE until softened, about 3 minutes. Stir in orz...

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