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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.
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.