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Jalapeño Sweet Potato Chowder by darabear

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  • Jalapeño Sweet Potato Chowder by darabear

    darabear - Posted January 23, 2004 02:54 PM

    Source: North Carolina Sweet Potato Commission

    Jalapeño SweetPotato Chowder

    A delightful chowder that you often will crave once you’ve made it. Jalapeños add a “just enough” zest to sweetpotatoes, corn and chicken. Very little cream is added to this stock-based chowder, just enough to smooth the delectable flavors.


    2 large North Carolina sweetpotatoes

    2 tablespoons butter or vegetable oil

    small onion, 1/4-inch dice

    up to 1 quart vegetable stock, chicken stock or water

    2 cups cooked chicken, cubed

    1 1/2 cups whole kernel corn (fresh or frozen)

    2 teaspoons jalapenos, minced (or more to taste)

    1/2 cup heavy cream

    1 teaspoon salt

    chopped scallions for garnish
    Bake sweetpotatoes at 350 degrees F. until softened. Scoop out flesh; discard skin. Puree sweet potatoes.

    In a soup pot, sauté onion in butter until softened. Add pureed sweetpotato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly. Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes. Serve with chopped scallions for garnish.

    Serves 4 to 6.

    Nutritional Information Per 1 1/2 cup Serving:

    Calories 361; Protein 20g; Carbohydrates 35g (38% calories from Carbs); Dietary Fiber 4g; Total Fat: 16g (40% calories from fat); Vitamin A 2321 RE; Vitamin C 28mg.
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