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      RECIPE TITLE "Roasted Corn and Sweet Potato Chowder" Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 time --- difficulty moderate

    This soup recipe was inspired by the very sweet pale yellow Waimanalo corn that is grown just a few miles from the restaurant. You can make it with any sweet variety of corn.


    5 ears of corn, husks left on
    3 quarts Vegetable Stock
    1 large red bell pepper
    1/4 tablespoon minced fresh thyme
    1 small yellow bell pepper
    1/2 tablespoon minced fresh basil
    1 small green bell pepper
    1 bay leaf
    4 to 5 sweet potatoes (about 1-1/2 lbs) cut into 2 inch chunks
    1/2 tablespoon minced fresh chives
    2 quarts heavy cream
    1/4 cup olive oil
    Salt and freshly ground pepper to taste
    1/2 onion, chopped
    5 large cloves garlic, minced
    1/4 tablespoon minced fresh parsley for garnish
    1/4 cup sliced leeks
    1/4 stalk celery, chopped


    # Preheat the oven to 350 degrees.

    # Place the corn and bell peppers on baking sheets; roast the peppers in the oven for 20 minutes and the corn for 30 minutes.

    # Remove the bell peppers and place them in a paper or plastic bag to "steam." When cool, peel, seed, and dice. Set aside.

    # Shuck the ears of roasted corn and cut the kernels from the cobs, using a sharp knife (cut downwards along the cob, behind the kernels). Set the roasted corn aside. Cut the cobs into 2 inch pieces and set aside.

    # Meanwhile, boil the sweet potatoes until soft, about 20 minutes. Drain and cool; then peel and dice into the same size as the bell peppers. Set aside.

    # Heat the olive oil in a large saucepan or stockpot, and sauté the onion garlic, leeks, celery, and the corncobs for about 5 minutes over medium heat, until the vegetables are translucent and lightly caramelized.

    # Add the stock and herbs, and bring to a boil. Reduce the heat and simmer, uncovered, until the liquid is reduced to about 1 quart.

    # Add the cream, and simmer for 30 minutes over low heat to reduce the liquid (once the cream has been added, be careful not to boil the chowder). Strain through a fine sieve into a clean pan.

    # Return the chowder to the heat and simmer for about 5 to 10 minutes, watching it closely, until it thickens and reaches the desired consistency.

    # Season with the salt and pepper.

    # When ready to serve, add the sweet potato, corn, and bell peppers, and warm through. Ladle the chowder into serving bowls. Garnish with the chopped parsley.

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