Jalapeno Sweet Potato Chowder

Menu Part: 
Soup
Cuisine Type: 
Mexican
Serves: 
6

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

  1. Bake sweet potatoes at 350°F until softened. Scoop out flesh and discard skin. Puree flesh in blender or food processor.
  2. 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.
  3. Stir in chicken, corn, jalapeno, cream and salt. Reduce heat and simmer soup 10 minutes.
  4. To serve, pour chowder into bowls; garnish with chopped scallions.
Source: North Carolina Sweet Potato Commission

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...
Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources