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Sweet Potato Chowder

Photo: Dasha Wright Ewing
Prep time 25 mins
Yield 4 servings

Ingredients

  • 1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
  • 1/2 sweet red pepper, diced
  • 1/2 sweet green pepper, diced
  • 1/2 large white onion, diced
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 3 13-ounce cans chicken broth
  • 3 canned chipotle chilies, minced
  • 2 14-ounce cans corn
  • 1 cup low-fat milk
  • 1/2 teaspoon salt

Nutrition Information

  • calcium 141 mg
  • calories 383
  • caloriesfromfat 0 %
  • carbohydrate 59 g
  • cholesterol 24 mg
  • fat 11 g
  • fiber 8 g
  • iron 3 mg
  • protein 19 mg
  • satfat 3 g
  • sodium 1594 mg

How to Make It

  1. Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.

  2. Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through.