Sweet Potato and Fire Roasted Corn Chowder with Albacore
Heat canola oil in a medium sauce pan. Add onions, carrots and celery and sauté for 5 minutes. Add the yam and sauté for an additional 5 minutes.
Add chicken broth, corn, milk, chili powder and paprika. Bring to a boil then reduce the heat and simmer for 10 minutes.
Once potato is soft, blenderize the mixture either in a stand blender or using a hand held stick blender.
Serve in bowls and top with ¼ cup of chunked and drained tuna, a few kernels of reserved corn and shredded cheddar cheese if desired.