In a medium saucepan cook and stir sweet potato and shallot in hot butter over medium heat for 2 minutes. Add curry powder and stir for 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are done, stirring occasionally.

Sprinkle each serving with pumpkin seeds. If desired, serve with crackers.

Makes 4 servings (3 cups)

Lower-Fat Curried Sweet Potato Chowder: Prepare as above, except reduce butter to 2 teaspoons and substitute 1-1/2 cups fat-free milk for the milk and 1/2 cup fat-free half-and-half for the half-and-half. Per 3/4 cup: 165 cal., 4 g total fat (2 g sat. fat), 7 mg chol., 269 mg sodium, 23 g carbo., 3 g dietary fiber, 8 g protein. Daily Values: 149% vit. A, 27% vit. C, 13% calcium, 12% iron. Exchanges: 1 Starch, 1/2 Milk, 1 Fat