Pioneer Woman at Heart
One Flourishing, Frugal and Fun Family!
One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.
"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~
Tuesday, January 5, 2016
Spicy Corn and Sweet Potato Chowder
Here is the recipe:
1 Tbsp. olive oil
1 large onion, chopped
1 red bell pepper, chopped
2 ribs celery, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. ground cumin
1/4 tsp. dried oregano
1 large sweet potato, peeled, cut into 1/2 inch or so pieces
1 pkg (10 oz) frozen corn
4 cups chicken broth
1/2 cup spicy salsa
optional: serve over ripe, peeled and chopped avocado and chopped fresh cilantro
Original instructions state to saute your onion, bell pepper, celery, first, then add the remaining and cook in a pot until potatoes are tender.
I sauteed the veggies, but tossed them into a crock pot, and cooked everything that way. It smelled wonderful, almost like the vegetarian chili we make.
I didn't feel the "spicy" part was there when I made this recipe. I used my own home canned zucchini salsa. However, I can tell you that I added some chopped hot banana peppers (diced) and about 1/2 teaspoon of my "fire powder" and it was delicious. I tossed in a few white potatoes, just because I had them on hand. Next time I'll put two sweet potatoes in it. I probably had more than 10 ounces of corn, as I thawed a bag from the freezer (corn off the cob).
I also used cubes of my frozen celery, and tossed those directly into the crock pot, and it worked just as well as fresh.
I did not serve it over the avocado nor the cilantro, but felt it was very good after adding the peppers (diced and ground). Jalapeno would be good too. I just used what I had in my freezer and pantry.
I used organic cumin from the store. Cumin is very difficult to grow here.