Jalapeno Sweetpotato Chowder
Recipe courtesy of the North Carolina SweetPotato Commission
Ingredients
- 2 large North Carolina sweetpotatoes baked
- 1 small onion 1/4-inch diced
- 2 tablespoons olive oil
- 1 quart 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 baked sweetpotatoes; discard skin and puree.
- In soup pot, saute onion in butter until softened. Add pureed sweetpotato and stock, as desired. Bring to boil, reducing liquid slightly.
- Add chicken, corn, jalapenos, heavy cream and salt. Simmer 10 minutes.
- To serve, ladle into bowls and garnish with chopped scallions.