I have been working on this recipe since January. It is good to make with leftover sweet potatoes and leftover roast chicken or even turkey. It is tasty, spicy and can easily be made vegan by leaving out the chicken.
It is a very fast and easy chowder to make.
Dice onions. Heat olive oil in a dutch oven and add the onions. Cook until softened.
Once the onions are softened. Add the mashed sweet potatoes and vegetable broth When you are making baked sweet potatoes add a couple of extra and use them for this recipe.
Bring this mixture to a boil. Then reduce heat and simmer for about 10 minutes.
Add the corn, coconut milk, finely diced jalapeno peppers and chicken. Simmer atleast 10 minutes or until ready to eat. Taste for seasonings and adjust if necessary. Depending on the heat of your jalapeno peppers you might need to add pepper and some salt.
When ready to eat, ladle it into a bowl and garnish with more sliced jalapenos, if you wish.
INGREDIENTS
2 Large sweet potatoes baked and mashed
2 Tbs olive oil or coconut oil
2 onions, diced
4 cups vegetable broth
2 cups chopped cooked turkey or chicken
2 cups corn kernels, frozen
1 can lite coconut milk
2 jalapeno peppers finely diced
DIRECTIONS
In a dutch oven, heat the olive oil over medium heat. Add the onions. Stir occasionally and cook until they begin to soften. Add the mashed sweet potatoes and vegetable broth. Bring the mixture to a boil then reduce heat and simmer for about 10 minutes.
Add the chicken, corn, jalapeno peppers and coconut milk. Stir and simmer atleast 10 minutes. Taste for seasonings and adjust if needed. Serve in a bowl with more sliced jalapenos if desired.
This chowder is delicious on a cold winter day and great at clearing out the sinuses due to the peppers. ENJOY :)
