Southwestern Corn And Cheese Chowder

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Soups	11	Servings

INGREDIENTS

2		Sweet potatoes peeled and
		Cut into 1/2" cubes
6	c	Chicken broth, homemade
1		Mexican bottle beer, 12 oz
2	t	Ground cumin
1		Bay leaf
1/4	lb	Thick-sliced bacon
1		Onion, chopped
2		Garlic, minced
1		Creamed corn, 16oz
1		Diced green chiles, 4oz
2	t	Chili powder
		Cayenne pepper to taste
2	c	Milk
1/2	c	Heavy or whipping cream
1	lb	Monterey jack cheese
1/2	c	Chopped fresh cilantro

INSTRUCTIONS

Place the sweet potatoes, 3 cups of chicken broth, the beer, cumin,
and bay leaf in a medium saucepan.  Bring to a boil, then simmer  until
the potatoes are crisp-tender, 12-15 minutes. Discard the bay  leaf.
Meanwhile, cook the bacon until crisp in a large stockpot. Remove the
bacon and drain on paper towels; when it is cool, chop or crumble it.
Add the onion and garlic to the fat remaining in the pot; saute over
medium-high heat until quite soft, about 10 minutes. Add the sweet
potatoes with the cooking liquid to the onion and stir in the
remaining 3 cups broth as well.  Add the creamed corn and green chiles
to the soup and season with the  chili powder and cayenne.  Gradually
stir in the milk and cream.  Simmer the soup, uncovered, for 10
minutes.  Shred 12 ounces of the cheese and cut the remaining 4 ounces
into  small dice.  Reduce the heat under the soup to low and add the
shredded cheese, stirring just until melted. Season the soup with  salt
and stir in the cilantro.  Ladle into bowls, stirring a  tablespoon of
diced cheese into each.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 268 Calories From Fat: 195 Total Fat: 22g Cholesterol: 61.8mg Sodium: 339.1mg Potassium: 173.8mg Carbohydrates: 4.8g Fiber: <1g Sugar: 3.1g Protein: 13.3g