Curried Sweet Potato Chowder Recipes
CURRIED SWEET POTATO CHOWDER
The flavor of curry is subtle in this creamy, comforting chowder. For fun, I sometimes sprinkle individual servings with pumpkin or sunflower kernels.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place 2 in. of water in a large saucepan; add sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain and set aside., In a skillet, saute onions in butter until tender. In another large saucepan, combine the flour, curry powder, salt and pepper. Gradually stir in the milk until smooth. Add the sweet potatoes and onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas and cream; heat through (do not boil).
Nutrition Facts : Calories 272 calories, Fat 11g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 563mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 5g fiber), Protein 9g protein.
SWEET POTATO AND CORN CHOWDER
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
- In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
- Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
- Plate into individual bowls and garnish with the crispy bacon and chives.
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