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Jalapeno, sweet potato and corn chowder


Jalapeno, sweet potato and corn chowder
A vegetarian sweet potato chowder soup recipe with corn, cream and spicy jalapeno peppers.

Recipe by North Carolina Sweet Potatoes


  • 2 large sweet potatoes
  • 2 tablespoons butter or vegetable oil
  • 1 small onion, chopped small
  • about 1 quart vegetable broth
  • 1-1/2 cups whole corn kernels
  • 2 teaspoons minced jalapenos
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • Chopped scallions for garnish, optional


Bake or microwave sweet potatoes. Peel, discard skin, and puree.

In a large soup or stock pot, sautee onion in butter or vegetable oil until softened, about 5-7 minutes. Add pureed sweet potatoes and vegetable broth.

Bring to a boil, then add corn, jalapenos, heavy cream and salt. Allow to summer for at least ten minutes.

Served garnished with chopped scallions.

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