Corn Chowder with Black Bean Wontons

A friend suggested I make corn chowder for dinner the other night. I don't imagine she had this in mind but I wanted to spice things up a bit instead of making traditional corn chowder. Half of the vegetable filling is blended until smooth with sweet potatoes and the other half serves as a relish in the middle of the bowl.

Crispy wonton skins filled with black beans, ginger and red chilies served on top of sweet potato and corn chowder with coconut milk and loads of corn.

Sweet Potato & Corn Chowder
3 cups peeled sweet potato, small dice
3 tbl extra virgin olive oil, divided
1 small red onion, small dice
1 celery stalk, small dice
1/2 red bell pepper, small dice
1/4" piece fresh ginger, grated
10 oz corn kernels
2 tbl tomato paste
2 cups vegetable broth
1-15oz can coconut milk
salt and pepper
2 tbl chopped scallions


Preheat the oven to 425. Toss the sweet potato with 1 tbl of olive oil and roast for 20 minutes until cooked through.
While the sweet potato is cooking, saute the onion, celery and red bell pepper in the remaining 2 tbl of oil. Cook for 7-10 minutes until the vegetables are tender. Season with 1/2 tsp salt, 1/4 tsp pepper and add the ginger and corn. Cook 3 minutes more. Remove half of the corn mixture and set aside.
Add the tomato paste to the remaining corn in the pot, as well as the sweet potato.
Transfer to a blender and add the vegetable broth. Blend until smooth. Bring back to the pot and add the coconut milk. Season with taste with more salt and pepper.
Serve a scoop of the corn relish in a bowl with the chowder and garnish with scallions.

Black Bean Wontons
1 tbl extra virgin olive oil
2 tbl finely chopped red onion
1 red chili, minced
1/4" fresh ginger, minced
1 garlic clove, minced
salt and pepper
2 tbl chopped, fresh cilantro
1-15oz can black beans, drained and rinsed
10 wonton skins
1/4 cup safflower oil

Saute the onion, chili, ginger and garlic in olive oil for 5-7 minutes until softened. Season with salt, pepper and cilantro. Add the black beans and mash to a chunky consistency. Remove from heat.
Lightly wipe the edges of each wonton skin with water to act as a glue. Place a tbl or so or filling in the center and bring together 2 opposite corners to form a triangle. Pinch the edges to seal.
Heat the safflower oil in a shallow saute pan and fry until golden brown and crispy.