Source: North Carolina Sweet Potato Commission
Sweet potatoes are chock full of the antioxidant beta carotene—making them a healthy addition to this hearty bowl of chowder. Combo meals featuring a soup and sandwich or soup and salad are winners with value-conscious consumers.
2 large sweet potatoes
2 tbsp. butter or oil
1 small onion, diced
About 1 qt. vegetable stock, chicken stock or water
2 cups cubed cooked chicken
1 1/2 cups whole kernel corn, fresh or frozen
2 tsp. minced, seeded jalapeno
1/2 cup heavy cream
1 tsp. salt
Chopped scallions, for garnish
- Bake sweet potatoes at 350°F until softened. Scoop out flesh and discard skin. Puree flesh in blender or food processor.
- In large pot, heat butter or oil. Add onion and sauté until tender. Stir in sweet potato puree and up to 1 qt. stock. Bring to a boil; boil until liquid is slightly reduced.
- Stir in chicken, corn, jalapeno, cream and salt. Reduce heat and simmer soup 10 minutes.
- To serve, pour chowder into bowls; garnish with chopped scallions.