Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 2 Tablespoons olive oil 1 small onion, chopped 2 large cloves garlic, smashed and chopped 1 chayote, peeled and cubed 2 carrots, chopped 2 medium sweet potatoes, peeled and cubed 1 teaspoon each ground coriander and cumin 4 cups whole corn kernels (frozen works well) 4 cups each water and no-chicken or veggie broth 1 Tablespoon canned chipotle with adobo, smashed into paste 1 cup milk or cream DIRECTIONS In a large pot, sauté onion in oil. Add remaining ingredients, except milk, and simmer until carrots and sweet potatoes are tender. Stir in milk. Taste and add salt, if desired. Serve hot. Cover and refrigerate leftovers. Copyright © 2014 Stefanie Samara Hamblen |
