Southwest Corn Chowder

Thick and yummy - a fun twist on traditional chowder with the use of a sweet potato instead of regular potatoes.

from Is It Soup Yet?

Ingredients:
~2 tbs. olive oil
~2 medium onions, minced
~1 garlic clove, minced
~1 jalapeno pepper, seeded and chopped (I used 2 cans of green chilies instead)
~1 large sweet potato, peeled and thinly sliced
~3 and 1/2 cups chicken broth
~1/2 tsp. ground cumin
~1/4 tsp. dried sage
~3/4 cup sour cream
~1 (14.5oz.) can diced tomatoes
~1 small zucchini, diced
~2 ears corn, shucked and cut off the cob (you can always substitute 2 cans of corn)
~1 (16oz.) can hominy, drained

1. In a 6 qt. stock pot, heat olive oil. Saute the onions, garlic, and peppers for 8 minutes.
2. Add the sweet potato, 2 cups chicken broth, cumin, and sage. Bring to a boil, cover, and reduce heat to medium high and cook for 15 minutes, until the potatoes are soft.
3. In a food processor, puree the liquid in batches. Return to the pan and stir in the sour cream.
4. Add the diced tomatoes, zucchini, corn, and hominy. Over medium heat, cook gently for 10 minutes, until the vegetables are tender but crisp.