Share |

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 and sandwich or soup and salad are winners with value-conscious consumers. 

At a glance
Main Ingredient
Poultry, Vegetables
Cuisine Type
Mexican
Menu Part
Soup
Serves
6
Yield: 6

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

Methods/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.
North Carolina Sweet Potato Commission

Related Terms:

Poultry, Vegetables, Mexican, Soup

Advertisement

Advertisement

Comments

Login or register to post comments