Corn And Grilled Sweet Potato Chowder

Course : Grilling
Serves: 4
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10 ounces corn kernels -- drained, air dried
1 medium red onion -- diced
2 medium roma tomatoes -- cored and diced
1 medium poblano pepper -- diced
1 medium sweet potato -- sliced
1 tablespoon corn oil
1 small chipotle pepper -- or use
1 large smoker
1/4 cup cooked wild rice -- see
4 cups vegetable broth
2 cloves garlic -- crushed
1 tablespoon fresh thyme leaves
1 teaspoon salt and pepper
1 teaspoon cilantro -- garnish
1 medium lime -- juiced

Preparation / Directions:

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 425FFor 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

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