Sweet Potato Chowder

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
  • Monterey Jack Quesadillas:
  • 8 flour tortillas
  • 1 cup Monterey Jack, shredded
  • 1/4 cup picked cilantro leaves
Directions
  • 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.

Monterey Jack Quesadillas:
  • 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


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