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Curried Sweet Potato Chowder

 Curried Sweet Potato Chowder
The flavor of curry is subtle in this creamy, comforting chowder. For fun, I sometimes sprinkle individual servings with pumpkin or sunflower kernels.
6 ServingsPrep: 10 min. Cook: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 272 calories, 11 g fat (7 g saturated fat), 43 mg cholesterol, 563 mg sodium,

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Curried Sweet Potato Chowder (continued)

Nutritional Facts: 33 g carbohydrate, 5 g fiber, 9 g protein.