Jalapeno Sweet Potato Chowder
When your family needs a warm-up on those frosty days, put sweet potatoes at the center of mealtime (with an added kick) in this Jalapeno Sweet Potato Chowder.Recipe from the North Carolina Sweet Potato Commission
Ingredients
- 2 large sweet potatoes baked
- 1 small onion 1/4-inch diced
- 2 tablespoons olive oil
- 1 quart chicken or vegetable stock
- 2 cups cooked chicken cubed
- 1 ½ cups whole corn kernels
- 2 teaspoons minced jalapenos
- ½ cup heavy cream
- 1 teaspoon salt
- chopped scallions for garnish
Instructions
- Peel baked sweet potatoes; discard skin and puree.
- In soup pot, saute onion in butter until softened.
- Add pureed sweet potato and stock, as desired.
- Bring to boil, reducing liquid slightly.
- Add chicken, corn, jalapenos, heavy cream and salt.
- Simmer 10 minutes.
- To serve, ladle into bowls and garnish with chopped scallions.