Jalapeno Sweetpotato Chowder
Jalapeño Sweetpotato Chowder is a creamy, comforting soup made with puréed sweetpotatoes, tender chicken, and sweet corn simmered in a light broth. A hint of jalapeño adds gentle heat, while a splash of cream brings richness, creating a hearty bowl finished with fresh scallions.
Servings: 6
Calories: 276kcal
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: 276kcal | Carbohydrates: 22g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 1129mg | Potassium: 429mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11359IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg | Net Carbohydrates: 19g