Asian Sweet Potato Chowder

Asian Sweet Potato ChowderRecipe
Photo: William Dickey; Styling: Leslie Byars Simpson

Recipe from

Southern Living


1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons curry oil*
3 (14 1/2-ounce) cans fat-free chicken broth
4 sweet potatoes, peeled and chopped (2 pounds)
1/2 cup coconut milk
1/4 cup light sour cream
1 1/2 teaspoons grated lime rind
1/4 cup fresh lime juice
1/4 cup chopped green onions
3 tablespoons chopped fresh cilantro
Garnish: fresh cilantro sprigs


Sauté ginger and garlic in hot oil in a Dutch oven until tender. Add chicken broth and sweet potato; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until potato is tender.

Add coconut milk and next 3 ingredients; cook, stirring occasionally, until thoroughly heated (do not boil). Remove from heat; add green onions and chopped cilantro. Garnish, if desired.

*If you can't find curry oil, substitute sesame oil and add 1/2 teaspoon curry powder.