Jalapeno Sweet Potato Chowder

Jalapeño Sweet Potato Chowder

Recipe: Jalapeno Sweet Potato Chowder
  • 2 large sweet potatoes, baked
  • 2 tablespoons butter or vegetable oil
  • 1 small onion, 1/4-inch diced
  • 1 quart or less chicken- or vegetable stock
  • 2 cups cooked chicken, cubed
  • 1-1/2 cups whole corn kernels
  • 2 teaspoons minced jalapenos
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • Chopped scallions for garnish
  1. Peel sweet potatoes; discard skin and purée.
  2. In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of stock. Bring to boil, reducing liquid slightly.
  3. Add chicken, corn, jalapenos, heavy cream and salt. Simmer soup for 10 minutes.
  4. To serve, ladle into bowls and garnish with chopped scallions.


Number of servings (yield): 4-6

Recipe analyzed for 6 servings.