Curried Sweet Potato Chowder
Curried Sweet Potato Chowder
Total Time: 30 minutes
1 1/3 c peeled sweet potato cubes
1/3 c finely chopped shallot
1 Tbsp butter
1/2 tsp curry powder
1 Tbsp all-purpose flour
1 1/2 c milk
1/2 c half & half
3/4 c frozen baby peas
1/4 tsp salt
4 tsp pumpkin seeds, toasted (optional)
1. In a medium saucepan cook and stir sweet potato and shallot in hot butter over medium heat for 2 minutes. Add curry powder and stir for 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half & half, peas, salt, and 1/8 tsp pepper. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender, stirring occasionally. Sprinkle each serving with pumpkin seeds.
Yield: 4 servings
From Better Homes and Gardens New Cookbook
We really liked this, but those pesky pumpkin seeds were grooooosssssss. Granted, I didn't toast them (still freaks me out). But yuck.
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