Corn, Bean And Yam Chowder - cooking recipe

Ingredients

2 cups frozen corn kernels
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red pepper, diced
2 large yams, peeled and diced
1 teaspoon chili powder
5 cups chicken stock or 5 cups vegetable stock (may need more)
1/2 teaspoon hot sauce (i use tobasco)
1 bay leaf
salt (to taste)
black pepper (to taste)
2 (19 ounce) cans kidney beans, drained and rinsed
1/2 cup sour cream
1/4 cup chopped cilantro

Preparation

Heat oil in a large pot over medium-high heat.
add onion and saute until soft and slightly browned.
Add garlic, red pepper, yams and chili powder.
Saute for 2-3 mins.
Add chicken stock and hot pepper sauce, bring to a boil and simmer for about 10 min.
Add corn, beans and bay leaf.
Add extra chicken stock to achieve desired cosistency.
Simmer for 5-10 minutes or until vegetables are fork tender (or to your liking) Remove bay leaf and season with salt and pepper.
Ladle soup into bowls and top with sour cream and fresh cilantro.
Serve with fresh, sliced, warm sourdough bread or crusty rolls.