Sweet Potato Chowder

Sweet Potato Chowder
Dasha Ewing Wright
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preparation
25
minutes
cooking
35
minutes
Serves 4

Ingredients

1/2
pound
thick-sliced bacon, cut into 1/2-inch pieces
1/2
sweet red pepper, diced
1/2
sweet green pepper, diced
1/2
large white onion, diced
2
large sweet potatoes, peeled and cut into 1-inch cubes
3
13-ounce cans chicken broth
3
canned chipotle chilies, finely chopped
2
14-ounce cans corn
1
cup
low-fat milk
kosher salt

Directions

  1. Cook the bacon in a large stockpot over medium heat until it begins to crisp, 6 to 8 minutes. Spoon off all but 1 tablespoon of the drippings.
  2. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
  3. Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender.
  4. Stir in the corn, milk, and ½ teaspoon salt and cook until heated through.
Jane Kirby
April 2002

Nutritional Information

  • Per Serving
  • Calories 383
  • Calcium 141 mg
  • Carbohydrate 59 g
  • Cholesterol 24 mg
  • Fat 11 g
  • Fiber 8 g
  • Iron 3 mg
  • Protein 19 mg
  • Sat Fat 3 g
  • Sodium 1594 mg
What does this mean? See Nutrition 101.

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