Jalapeño Sweet Potato and Chicken Chowder
Recipe courtesy of the North Carolina Sweet Potato Commission.
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
- Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
- 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.
- Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
- 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.