Jump to Recipe Print Recipe

Jalapeno Sweetpotato Chowder

Recipe

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: 1Calories: 276kcalCarbohydrates: 22gProtein: 14gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 57mgSodium: 1129mgPotassium: 429mgFiber: 3gSugar: 7gVitamin A: 11359IUVitamin C: 5mgCalcium: 46mgIron: 1mgNet Carbohydrates: 19g