PCC Sweet Potato Risotto Chowder

Serves: 4 to 6

Yield: Makes about 1 1/2 quarts

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Heat oil in a large soup pot over medium heat. Add onions, bell peppers and garlic; cook until soft, about 5 minutes. Stir in yams, corn, parsley, oregano, paprika, salt and pepper. Add enough water to cover the vegetables by 1 inch and bring to a boil. Reduce heat to a simmer and cook until yams are tender, 20 to 25 minutes.

Meanwhile, boil rice in a large pot of salted water over high heat until tender, about 15 minutes; drain and set aside.

When the rice and potatoes are done, add rice to the soup pot. Briefly blend with an immersion blender to thicken the soup, but do not puree entirely.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: corn, PCC Deli, risotto, sweet potatoes

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