Sweet Potato Chowder


Curry paste, coconut milk, and lemongrass give this soup an Asian twist.

Prep Time:
45 mins
Total Time:
45 mins


  • 2 tablespoon cooking oil

  • 1 large onion, chopped

  • 1 teaspoon red curry paste or 2 to 3 teaspoons curry powder

  • 2 cloves garlic, minced

  • 3 pound 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 teaspoon grated fresh ginger (optional)

  • ¼ teaspoon ground white pepper

  • 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.


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 (per serving)

235 Calories
11g Fat
31g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 235
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 35%
Sodium 385mg 17%
Total Carbohydrate 31g 11%
Protein 5g
Vitamin C 3.5mg 18%
Calcium 50.5mg 4%
Iron 1.4mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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