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Jalapeno Sweet Potato Chowder
Sweet potatoes are chock full of the antioxidant beta carotene—making them a healthy addition to this hearty bowl of chowder. Combo meals featuring a soup...
Servings
6
6
Cuisine Type
- mexican
Day Part
- dinner
- lunch
Menu Part
- soup
Main Ingredient
- Potatoes
- Vegetables
- Dairy
Source: North Carolina Sweet Potato Commission
Sweet potatoes are chock full of the antioxidant beta carotene—making them a healthy addition to this hearty bowl of chowder. Combo meals featuring a soup and sandwich or soup and salad are winners with value-conscious consumers.
Ingredients
2 large sweet potatoes
2 tbsp. butter or oil
1 small onion, diced
About 1 qt. vegetable stock, chicken stock or water
2 cups cubed cooked chicken
1 1/2 cups whole kernel corn, fresh or frozen
2 tsp. minced, seeded jalapeno
1/2 cup heavy cream
1 tsp. salt
Chopped scallions, for garnish
Steps
Bake sweet potatoes at 350°F until softened. Scoop out flesh and discard skin. Puree flesh in blender or food processor.
In large pot, heat butter or oil. Add onion and sauté until tender. Stir in sweet potato puree and up to 1 qt. stock. Bring to a boil; boil until liquid is slightly reduced.
Stir in chicken, corn, jalapeno, cream and salt. Reduce heat and simmer soup 10 minutes.
To serve, pour chowder into bowls; garnish with chopped scallions.
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Oct 18, 2024
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Oct 11, 2024