Sweet Potato Chowder
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
- Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender.
- Stir in the corn, milk, and ½ teaspoon salt and cook until heated through.
Nutritional Information
- Per Serving
- Calories 383
- Calcium 141mg
- Carbohydrate 59g
- Cholesterol 24mg
- Fat 11g
- Fiber 8g
- Iron 3mg
- Protein 19mg
- Sat Fat 3g
- Sodium 1594mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
