Curried Sweet Potato Chowder

This low-calorie side dish soup pairs well with beef or pork roast.

Curried Sweet Potato Chowder Enlarge Image
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2 users rated this recipe an average rating of 5.0
Makes:
4 servings
Start to Finish:
30 mins
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Curried Sweet Potato Chowder

Ingredients
2
teaspoons margarine or butter
1/3
cup minced shallot (1 large)
1 1/3
cups 1/2-inch cubes sweet potatoes
1/2
teaspoon curry powder
1
1 1/2
cups fat-free milk
1/2
cup fat-free half-and-half
1
cup frozen baby peas
1/4
teaspoon salt
1/4
teaspoon pepper
4
teaspoons curried pumpkin seeds or pumpkin seeds
 
Crackers (optional)

Directions

  1. In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat.
  2. Cover and simmer 15 minutes or until potatoes are done, stirring occasionally.
  3. Spoon soup into 4 bowls. Sprinkle 1 teaspoon curried pumpkin seeds on each. Serve with crackers, if desired. Makes 4 side-dish servings.

Nutrition Facts

(Curried Sweet Potato Chowder)
    Per serving:
  • 173 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 2 mg chol.,
  • 293 mg sodium,
  • 28 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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