Curried Sweet Potato Chowder

Curried Sweet Potato Chowder a creamy and satisfying soup that is both comforting and nutritious, perfect for cooler weather. This potato chowder is a twist on traditional chowder recipes, as it features sweet potatoes and a blend of warm spices.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish, Soups & Stews

Cuisine: American

Keyword: Curried Sweet Potato Chowder, sweet potato chowder

Servings: servings

Calories: 189kcal

Author: Jessica & Nellie

Ingredients

3 cups sweet potatoes peeled & diced
2 TBSP flour
1 tsp curry powder
2 tsp onion powder
1 tsp salt
¼ tsp pepper
3 cups milk
2 cups frozen peas & carrots
1 cup half-and-half cream

Instructions

Potato prep: Peel & dice the sweet potatoes into cubes. For the required 3 cups, you need about 3-4 large, sweet potatoes for this recipe.
In a large saucepan, place 2 inches of water and then add sweet potatoes and bring to a boil. Then reduce the heat; cover and simmer for 10 minutes or until tender. Proceed to drain and set the potatoes aside.
Chowder base: In another large saucepan, combine the flour, curry powder, onion powder, salt, and pepper. Cook over medium/high heat. Gradually stir in the milk, whisking constantly until smooth.
Assemble: Add in the sweet potatoes and bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the peas, carrots, and heavy cream. Continue to cook on low heat for another 5 minutes. Serve, topped with cheddar cheese and green onions. Enjoy!

Notes

It's important to keep left over chowder in an airtight container in the refrigerator. The chowder can be stored for up to three days, but it's best to consume it within two days for optimal freshness.

To reheat the chowder, it's recommended to warm it up on the stove over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, it can be reheated in the microwave, but be sure to stir it every 30 seconds to ensure even heating.

Nutrition