Habanero, Charred Corn, and Sweet Potato Chowder
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
2 ears fresh corn, husks and silks removed (about 1 1/2 cups)
1 tablespoon extra virgin olive oil
1/2 cup diced onion
1/2 habanero pepper, cored, seeded, and finely diced
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 small sweet potato, cut into 1/2-inch cubes (about 1 1/2 cups)
2 cups vegetable broth
1/2 cup lowfat milk
diced avocado, for serving
lime wedges, for serving
Serves 2 to 4.
To char the corn, use tongs and place one ear of corn over a medium-low flame on a gas stove. Rotate frequently on all sides (you will hear popping sounds) for about 10 minutes until charred. Repeat for the remaining ear of corn. Using a sharp knife, cut the kernels off the cob. Set aside.
In a large saucepan, heat the oil over medium heat. Add the onion, peppers, and garlic. Cook for 2 to 3 minutes until softened. Add the cumin, smoked paprika, and sweet potatoes. Season with salt. Add the broth and bring to a boil over high heat. Cover and simmer over medium-low heat for about 15 minutes. Stir in the milk and corn. Cook for 10 to 15 minutes until potatoes are tender. Season with salt to taste.
Ladle soup into bowls. Garnish with avocado and a squeeze of lime juice.