SWEET POTATO, CORN AND JALAPENO SOUP

Ingredients

• 2 tbsp salted butter
• 1 medium onion, finely chopped
• 2 cups mashed sweet potato
• 6 cups chicken broth or turkey stock
• 1 1/2 cups frozen or canned kernel corn
• 2 tsp finely chopped jalapeno pepper
• 1/2 cup evaporated skim milk
• Salt
• Fresh parsley, cilantro or pea shoots
• Chili oil

Directions

1. Melt butter in a Dutch oven over medium heat. Add onion and sauté until tender. Stir in sweet potato and broth. Bring to a boil.
2. Reduce heat and simmer, stirring occasionally, for 20 minutes. Add corn and jalapeno pepper; cook for 5 minutes. Stir in milk; cook until heated through. Season to taste with salt. Serve garnished with parsley and chili oil.