Curried Sweet Potato Chowder
Curry powder and sweet potatoes gives a fresh twist to traditional potato soup. A sprinkling of toasted pumpkin seeds finishes off this low-fat dish.
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Curried Sweet Potato Chowder
Directions
- 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.
- Cover and simmer 15 minutes or until potatoes are done, stirring occasionally.
- 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 ,
- 3 g fat
- (0 g sat. fat ,
- 1 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 2 mg chol. ,
- 293 mg sodium ,
- 28 g carb. ,
- 4 g fiber ,
- 7 g sugar ,
- 8 g pro.