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Jalapeno Sweetpotato Chowder

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  • 2 large sweetpotatoes, 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


  • Peel sweetpotatoes; discard skin and purée.
  • In a soup pot, sauté onion in butter until softened. Add puréed sweetpotato and desired amount of stock. Bring to boil, reducing liquid slightly.
  • Add chicken, corn, jalapenos, heavy cream and salt. Simmer soup for 10 minutes.
  • To serve, ladle into bowls and garnish with chopped scallions.
Number of servings (yield): 4-6