Corn Chowder

1. 1

   In a large saucepan combine the baking potatoes and the sweet potatoes, both peeled and cut into 1/2 inch dice, with enough cold water to cover them by 1 inch, simmer them, uncovered, for 30 minutes or until they are tender and remove the pan from heat.

2. 2

   In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the onions, garlic, celery, the chilies, red pepper, corn, oregano, basil, cumin, stirring occasionally, until the onions are softened and the vegetables begin to brown. Add the wine, cook the mixture, scrapping up the brown bits, for 1 minute and add the potatoes with the cooking liquid and if necessary enough water to cover the vegetables by 1 inch. Simmer the chowder, uncovered, stirring occasionally for 40 minutes and stir in the coriander and salt to taste.

* Per serving · 4 servings · Values may vary.