Yam Chowder

4 tablespoons oil
1 leek, white part only, chopped
2 1/2 stalks celery, chopped
2 jalapeno peppers, seeded, deveined, and chopped
1/2 cup chopped fresh parsley
1 teaspoon ground cumin
1/4 pound mushrooms, coarsely chopped
2 tablespoons tomato paste
4 medium sweet potatoes or yams, peeled and cut into 1/4 inch cubes
6 cups chicken stock

2 cups corn kernels (fresh, frozen, or canned)
Salt and pepper
1/2 cup fresh cilantro leaves for garnish

In a large saucepan, heat the oil. Cook the leek, celery, and jalapefio until soft, about 8 minutes. Stir in the parsley, cumin, and mushrooms and cook for 2 more minutes. Add the tomato paste and sweet potato and stir well to combine. Pour in the stock and bring to a boil. Reduce the heat, partially cover, and simmer for 15 minutes.

Add the corn and cook for another 5 minutes. Remove about 1 cup of the vegetables to a food processor and puree with about 1/2 cup liquid from the soup. Return to the pot, season with salt and pepper, and sprinkle with cilantro.

serves 8