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