Spiced Sweet Potato Chowder Recipes

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SWEET POTATO CHOWDER

"My husband came up with this spicy soup that's a snap to make yet tastes wonderful," says Kathy Whitford of Oscoda, Michigan. Creamy bowls of it are warm and winning on a cool night.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 11 servings.

Number Of Ingredients 13



Sweet Potato Chowder image

Steps:

  • In a large saucepan, saute celery in butter until tender. Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 891mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

1 celery rib, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
2 cups water
2 teaspoons chicken bouillon granules
4 medium potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
2 cups cubed fully cooked ham
2 tablespoons dried minced onion
1/2 teaspoon each garlic powder, seasoned salt, dried oregano and parsley flakes
1/4 teaspoon each pepper and crushed red pepper flakes
1/4 cup all-purpose flour
2 cups milk

SWEET POTATO CHOWDER

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 15



Sweet Potato Chowder image

Steps:

  • Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
  • 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 salt; heat through. Serve with quesadillas and garnish with cilantro.
  • Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
  • Yield: 4 servings

1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
1/2 medium sweet red pepper, diced
1/2 medium sweet green pepper, diced
1/2 large white onion, diced
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 (14.5-ounce) cans chicken broth
3 canned chipotle chiles, minced
2 (14-ounce) cans corn
1 cup lowfat milk
1/2 teaspoon salt
Monterey Jack Quesadillas, recipe follows
Cilantro leaves, for garnish
8 flour tortillas
1 cup Monterey Jack, shredded
1/4 cup picked cilantro leaves

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