Jalapeno Sweet Potato Chowder

Source: North Carolina Sweet Potato Commission
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Main Ingredient: Poultry, Vegetables
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.