Sweet Potato and Roasted Corn Chowder

This delicious recipe is adapted from Gluten-Free Goddess.  It's one of my new favorites.

Sweet Potato and Roasted Corn Chowder

Ingredients:

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

4-5 cloves fresh garlic, chopped

1 medium sweet onion, diced

2 generous cups of Trader Joe's roasted corn (or you can roast your own, TJ's just makes it so easy!)

1 large sweet potato, peeled, diced

1 14-oz can Fire Roasted Diced Tomatoes with Green Chiles (This makes it a bit spicy.  I always double the recipe, so I do one w/green chilies and one regular.)

1 cup seeded, chopped tomatoes

1 quart light vegetable broth, or to taste

1 14-oz can coconut milk

1/2 avocado diced, or to taste

Sea salt and ground pepper, to taste

To serve:

3 tablespoons fresh chopped cilantro

Fresh lime juice from 2 juicy limes

Instructions:

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and chili powder; cook for one minute to infuse the oil with spice.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn and sweet potato until al dente, then add the diced tomatoes, fresh tomatoes and the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about fifteen minutes or so.

Add the coconut milk and avocado. Stir and season with sea salt and ground pepper. Heat through gently- please don't boil it.

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. 

Garnish with a lime wedge and pass out the spoons. Slurp. Smile.

Serves 6-8.