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Jalapeno Sweetpotato Chowder
Course:
dinner, lunch, Main Course, Side Dish, Soup
Cuisine:
American
Keyword:
chowder, hearty, jalapeno, Soup, sweet potato
Servings:
6
Calories:
276
kcal
Ingredients
2
large sweetpotatoes
baked
2
tablespoons
butter or olive 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
Instructions
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.
Notes
Number of servings (yield): 4-6
Recipe analyzed for 6 servings.
Note: olive oil used in nutrition label calculation
Nutrition Facts
Jalapeno Sweetpotato Chowder
Serving Size
1
Amount per Serving
Calories
276
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
57
mg
19
%
Sodium
1129
mg
49
%
Potassium
429
mg
12
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
14
g
28
%
Vitamin A
11359
IU
227
%
Vitamin C
5
mg
6
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
Net Carbohydrates
19
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving:
1
|
Calories:
276
kcal
|
Carbohydrates:
22
g
|
Protein:
14
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
57
mg
|
Sodium:
1129
mg
|
Potassium:
429
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
11359
IU
|
Vitamin C:
5
mg
|
Calcium:
46
mg
|
Iron:
1
mg
|
Net Carbohydrates:
19
g