Curried Sweet Potato Chowder Recipe

Curried Sweet Potato Chowder Recipe
Curried Sweet Potato Chowder Recipe photo by Taste of Home
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Curried Sweet Potato Chowder Recipe

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The flavor of curry is subtle in this creamy, comforting chowder. For fun, I sometimes sprinkle individual servings with pumpkin or sunflower kernels.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 3 cups cubed peeled sweet potatoes
  • 2/3 cup finely chopped green onions
  • 4 teaspoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups milk
  • 2 cups frozen peas, thawed
  • 1 cup half-and-half cream

Directions

Place 2 in. of water in a large saucepan; add sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain and set aside.
In a skillet, saute onions in butter until tender. In another large saucepan, combine the flour, curry powder, salt and pepper. Gradually stir in the milk until smooth. Add the sweet potatoes and onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas and cream; heat through (do not boil). Yield: 6 servings.
Originally published as Curried Sweet Potato Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p63

Nutritional Facts

1 cup: 272 calories, 11g fat (7g saturated fat), 43mg cholesterol, 563mg sodium, 33g carbohydrate (14g sugars, 5g fiber), 9g protein.

  • 3 cups cubed peeled sweet potatoes
  • 2/3 cup finely chopped green onions
  • 4 teaspoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups milk
  • 2 cups frozen peas, thawed
  • 1 cup half-and-half cream
  1. Place 2 in. of water in a large saucepan; add sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain and set aside.
  2. In a skillet, saute onions in butter until tender. In another large saucepan, combine the flour, curry powder, salt and pepper. Gradually stir in the milk until smooth. Add the sweet potatoes and onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas and cream; heat through (do not boil). Yield: 6 servings.
Originally published as Curried Sweet Potato Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p63

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