Monday, September 3, 2012

Spicy Sweet Potato-Corn Chowder with Ham

Pin It This recipe is taken from the new Weight Watchers cookbook called Make Ahead Meals.  I just bought this cookbook and at a quick glance, I found at least 5-6 recipes I could easily make with ingredients I would typically have on-hand...this is the first one.  So far, I'm giving this cookbook a 5/5 rating just for the fact that the recipes look simple enough and call for ingredients that are common (not something I have to run to the specialty store for!)

Spicy Sweet Potato-Corn Chowder with Ham
Serves 6
4 points+ per serving

2 tsp olive oil
1 onion finely chopped
2 garlic cloves, minced
2 stalks celery, chopped

2 tsp flour
1/4 tsp cayenne pepper
1 carton reduced-sodium chicken broth
1 large sweet potato, peeled and diced into 1/2 inch cubes
1 chipotle in adobo sauce, minced
1/4 tsp salt
2 cups fresh or frozen corn
6 oz lean ham steak, trimmed and cut into 1/2 inch cubes
1/2 cup light (5% MF) cream
2 Tbsp minced chives

Heat oil in large sauce pan over medium-high heat.  Add onion, celery and garlic and cook, stirring frequently, until vegetables are softened, about 5 minutes.  Stir in flour and cayenne and cook, stirring constantly, 1 minute.

Add broth, potatoes, chipotle and salt; bring to a boil.  Reduce heat, over and simmer until potato is tender, about 10 minutes.  Stir in corn, ham and cream and cook until heated through, 2-3 minutes.

Ladle soup evenly into 6 bowls and sprinkle with chives.  Can be stored in the fridge for up to 4 days or frozen for up to 3 months.

I didn't have cayenne, so I used Chipotle Chili Powder.  I also didn't realize until I was typing this out that I did not buy reduced sodium ham...but I did buy the no-salt added chicken broth, which is SUPER low in sodium.  Points are more my concern here than sodium, since it's just for me :)  I also didn't bother with the chives and I used red onion and my onion wasn't so "finely chopped"...but I like onions and don't mind bigger pieces in my soup.

If you have never used chipotle peppers before, BEWARE.  They are hot.  Some people have mistakenly used an entire CAN of peppers where a recipe calls for one pepper from the can.  A can of chipotle peppers in adobo sauce usually has 5-6 peppers in it.  ONLY USE ONE - I like my food spicy/hot and with one pepper it is plenty hot for me.  Once you open the can, you can freeze the leftovers for another time - they freeze quite well.  I put mine in a Ziploc-type bag.

I have only had a tiny taste of the broth so far and it is YUMMY!  It'll be my supper tonight, so if the full bowl is a letdown, I'll come back and let ya know.  I think it'll be a 5/5.