Jalapeno Sweet Potato Chowder

Jalapenos add just enough zest to sweet potatoes, corn and chicken. Very little cream is added to this stock-based chowder, just enough to smooth the delectable flavors.

2 large North Carolina sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch dice
up to 1 quart vegetable stock, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapenos, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
chopped scallions for garnish

Bake sweet potatoes at 350 degrees F. until softened. Scoop out flesh; discard skin. Puree sweet potatoes.

In a soup pot, saute onion in butter until softened. Add pureed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.

Add chicken, corn, jalapenos, heavy cream and salt. Simmer soup for 10 minutes.

Serve with chopped scallions for garnish.

Servings: 4 to 6.
Source: North Carolina SweetPotato Commission