Try this Sweet Potato And Corn Chowder recipe, or contribute your own.
Suggest a better description* Note: "You can omit the heavy cream and still have a smooth, delicious soup," Robison said. In 4-quart soup pot, melt butter over medium heat. Add onion; cook until soft but not brown. Add sweet potatoes and stock; season to taste with salt and pepper. Bring mixture to a boil. Reduce heat; simmer, partly covered, 25 minutes or until potatoes are quite soft. Meanwhile, in a small bowl, combine sour cream, lime juice and lemon zest. Whisk until well-blended. Set aside. When potatoes are tender, strain soup, reserving broth. Puree cooked vegetables in a food processor or blender. Whisk puree back into the broth; return mixture to pot. Whisk in heavy cream. Add hot pepper and corn. Cook 5 minutes or until pepper is crisp-tender. Do not let boil. Taste and correct seasonings. Serve soup hot in individual bowls garnished with a dollop of the reserved sour cream mixture and sprinkled with cilantro leaves. Serve with toasted pita bread triangles. Yield: 6 servings. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Ann Robison, St. Louis Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (695g) | ||
Recipe Makes: 6 | ||
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Calories: 667 | ||
Calories from Fat: 450 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50g | 67 % | |
Saturated Fat 29.1g | 145 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 134.5mg | 41 % | |
Sodium 756.3mg | 26 % | |
Potassium 919.3mg | 24 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 38.2g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 667
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