Spicy Smoky Sweet Potato Corn Chowder

• 1 chipolet chili
• 2 tablespoons olive oil
• 1 medium red onion, diced
• 2 stalks celery, diced
• 1 clove garlic, minced
• 1/2 teaspoon cumin seeds, crushed
• 2 large dark sweet potatos, peeled & diced
• 4 cups vegetable broth
• Pinch salt
• 2 - 3 cobs of corn
• 1/2 cup sour cream
• juice & rind from 1 small lime
• small handful cilantro, minced

1. Place the chipotle into a small heat-proof bowl. Cover with boiling water and let sit for 15 minutes or so.
2. Heat the oil in a large pot over high heat. Add the onion and celery; reduce the heat to medium and saute, stirring, until the vegetables start to get tender, about 3 to 4 minutes. Add the garlic and cumin seeds and stir until aromatic, about another minute. Add the potatoes, vegetable broth and a pinch of salt.
3. Squeeze the water out of the chipotle chilli, remove and discard the seeds, chop finely and add it to the soup. Bring the mixture to a boil, reduce the heat to medium low and simmer for 15 minutes.
4. Meanwhile, cut the kernels from the cobs (alternately, you could use 2 cups (480 ml) of frozen corn that you have thawed). Add the corn to the soup and simmer for 10 minutes longer. Taste for salt.
5. Combine the olive oil, lime juice, lime rind and cilantro in a small bowl. Divide the soup into bowls, spoon on a dollop of sour cream, drizzle with the oil mixture and serve immediately.

chipolet chili, olive oil, red onion, stalks celery, clove garlic, cumin seeds, dark sweet potatos, vegetable broth, salt, cobs of corn, sour cream, lime, handful cilantro

Taken from food52.com/recipes/23806-spicy-smoky-sweet-potato-corn-chowder (may not work)