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Sweet Potato Chowder

Makes: 10 servings
Prep 45 mins
Sweet Potato Chowder
  • 2  tablespoons  cooking oil
  • 1  large  onion, chopped
  • 1  teaspoon  red curry paste or 2 to 3 teaspoons curry powder
  • 2  cloves  garlic, minced
  • 3  pounds  sweet potatoes (5 to 6 large), peeled and cut into 3/4-inch pieces
  • 2 14  ounce can  chicken broth
  • 1 14  ounce can  unsweetened coconut milk
  • 1  2-inch piece  fresh lemongrass or 1 teaspoon finely shredded lemon peel
  • 2  teaspoons  grated fresh ginger (optional)
  • 1/4  teaspoon  ground white pepper
  • 1/8  teaspoon  salt

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if desired, ginger.

2. Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.

3. Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in Dutch oven. Stir in white pepper and salt. Heat through. Makes 10 servings.

From the Test Kitchen
  • Prepare and blend chowder as directed. Transfer to an airtight container and chill for up to 24 hours. To reheat, transfer to a Dutch oven. Cover and cook until heated through.
Nutrition Facts (Sweet Potato Chowder)
  • Servings Per Recipe 10,
  • cal. (kcal) 235,
  • Fat, total (g) 11,
  • sat. fat (g) 7,
  • carb. (g) 31,
  • fiber (g) 4,
  • pro. (g) 5,
  • vit. A (IU) 15938,
  • vit. C (mg) 4,
  • sodium (mg) 385,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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