Let’s talk about the difference between a yam and a sweet potato. Both are tuberous root vegetables. The only other thing they have s common is that they look alike. The yam is the orange colored one the sweet potato is yellow. Yams are starchier, drier and in most cases sweeter.
1/2 cup unsalted butter, 1 1/2 cups white onion, chopped, 3celery stalks, chopped, 1 poblano pepper, ribbed, seeded and chopped, 1/4 cup red bell pepper, chopped, 2 carrots, peeled and chopped, 1 tsp. dried thyme, 1 tablespoons curry powder, 1/2 teaspoon chili powder, 1/2 teaspoon sea salt, 1 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne, 1 bay leaf, 1 tablespoon tomato paste, 4 cups yams, peeled cut into 1-inch cubes, 1 cup red potatoes, peeled and cut into 1-inch cubes, 2 (14.5 oz.) cans chicken broth, 2 cups frozen corn, 3 cups coconut milk, 1/2 cup plain Greek yogurt, and cilantro chopped for garnish
Get out a heavy pot, melt the butter. Add the onion, celery, poblano pepper, and bell pepper saute until the vegetables are tender, this step takes about 5 minutes. Add the thyme, curry powder, chili powder, salt, pepper, cumin, cayenne, and tomato paste, stir and cook for about 1-2 minutes. Add the yams, potatoes and chicken broth. Simmer on low heat until the potatoes are fork tender, this takes around 15-minutes. until potatoes are tender, about 15-20 minutes. Add the corn, and milk simmer for another 2-3 minutes. Taste add more salt and pepper if needed. Add the yogurt and stir. Garnish with chopped cilantro.
I serve this delicious, belly-warming chowder with a sourdough baguette, Peking Duck, roasted beets, and a simple green salad.
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