Sweet Potato Chowder

Curry paste, coconut milk, and lemongrass give this soup an Asian twist.


Sweet Potato Chowder

by 1  person


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Servings: Makes 10 servings.
Prep Time: 45 mins
Total Time: 53 mins
 
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Ingredients
  • 2  tablespoons
    cooking oil
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  • 1  large
    onion, chopped
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  • 1  teaspoon
    red curry paste or 2 to 3 teaspoons curry powder
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  • 2  cloves
    garlic, minced
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  • 3  pounds
    sweet potatoes (5 to 6 large), peeled and cut into 3/4-inch pieces
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  • 2  14-ounce cans
    chicken broth
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  • 1  14-ounce can
    unsweetened coconut milk
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  • 1  2-inch piece
    fresh lemongrass or 1 teaspoon finely shredded lemon peel
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  • 2  teaspoons
    grated fresh ginger (optional)
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  • 1/4  teaspoon
    ground white pepper
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  • 1/8  teaspoon
    salt
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Directions
1.
In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if desired, ginger.
2.
Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.
3.
Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in Dutch oven. Stir in white pepper and salt. Heat through. Makes 10 servings.
4.
Make-Ahead Tip: Prepare and blend chowder as directed. Transfer to an airtight container and chill for up to 24 hours. To reheat, transfer to a Dutch oven. Cover and cook until heated through.

Nutrition information
Calories 235, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 0 mg, Sodium 385 mg, Carbohydrate 31 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 5%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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