This Sweet Potato & Corn Southwestern Soup: A Recipe For Any Season came about because of my laziness. I did not feel like going to the grocery store and opted to create a dish from the ingredients I already had in my refrigerator and freezer. Why is it perfect for any season? Well, right now you can use fresh corn, while in the winter frozen corn will be just fine. All you need to do is dice a few ingredients, saute them and then puree the soup. Easy enough, right? What are you waiting for? Go and make this Sweet Potato & Corn Southwestern Soup for lunch or dinner soon!
4 strips of bacon, sliced
2 sweet potatoes, peeled, diced
1 small red onion, diced
1 tablespoon Southwestern seasoning
salt & pepper
kernels from 2 corn
4 cups corn stock***
1 cup water
drizzle of chili olive oil
***To make corn stock: once you remove the kernels from the cob, put the cob into a pot, cover with water and let it bubble for a bit. Scrape any remaining corn bits from the cob into the stock, cool and then use right away or freeze in ice trays to use later.
1. In a hot soup pot, cook bacon until it has browned.
2. Add sweet potatoes and onions and saute for ten minutes.
3. Season with salt & pepper and Southwestern seasoning and add corn. Cook for five more minutes.
4. Add corn stock and water, bring to a boil, lower the heat and cook covered until potatoes are tender.
5. Puree the soup in several batches until perfectly smooth and serve drizzled with chili olive oil and topped with fresh cilantro.
VARIATION: Cook the bacon until crispy and remove it from the soup pot. Proceed with the recipe as is, but before pureeing the soup remove some of the sweet potatoes and corn.
Once you puree the rest of the soup, ladle it into a bowl and top with crispy bacon, sweet potato cubes and corn.
Of course you can make this recipe completely vegetarian by leaving out the bacon.
Are you ready for the cooler soup weather? What soup are you looking forward to cooking and/or eating?