Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        corn kernels -- drained, air
                        dried
   1                    red onion -- diced
   2                    roma tomatoes -- cored and
                        diced
   1                    poblano pepper -- diced
   1                    sweet potato -- sliced
   1      tablespoon    corn oil
   1      small         chipotle pepper -- or use
                        smoker
     1/4  cup           cooked wild rice -- see
                        pantry
   4      cups          vegetable broth
   2      cloves        garlic -- crushed
   1      tablespoon    fresh thyme leaves
                        salt and pepper
                        cilantro -- garnish
                        ***FOR THE SOUP***
                        lime -- juiced

Preparation:

Pantry -- use leftover wild rice or a blend. Or reserve a 1/4 cup of rice and beans from an instant soup cup (the kind you microwave and steep); try the black bean and rice soup. Toss corn, onion, tomato, poblano, and sweet potato (or yam) with olive oil. If you want to use your smoker, set up grill with wet smoking chips. Arrange vegetables on grill (use the tray with holes); cover, and grill for 15 to 20 minutes. Follow the grill maker's guidelines to adjust the heat (not too hot). If you want to roast in the oven, use a heavy duty foil, make a packet, adding the chipotle for smoky flavor: roast at 425FFor 15 minutes. Remove from oven and let stand for minutes before opening the packet. You may want to dice the potato slices into bite-sized pieces. Combine the vegetables with the other ingredients in a soup pot, and bring to a simmer and cook for 10 to 15 minutes. Season with salt and pepper, and garnish with cilantro. Serve with cornbread or sourdough. Good as an appetizer for grilled fish or chicken