Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Jalapeño Sweet Potato and Chicken Chowder

Jalapeño Sweet Potato and Chicken ChowderRecipe courtesy of the North Carolina Sweet Potato Commission.

Recipe Ingredients:

2 large sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch diced
Up to 1 quart vegetable broth, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapeños, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
Chopped green onions for garnish

Cooking Directions:

  1. Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
  2. In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.
  3. Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
  4. Serve garnished with chopped green onions.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 16g; Total Carbs: 35g; Fiber: 4g; Protein: 20g.

Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.