"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sweet Potato Chowder Recipe

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This recipe for Sweet Potato Chowder, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. thick bacon, cut in 1/2 in. pieces
1/2 red pepper, diced
1/2 green pepper, diced
1/2 large onion, diced
2 large sweet potatoes, peeled & cut into 1" cubes
3 cans (14.5 oz.) chicken broth
3 cans chipotle chiles, minced
2 cans (14 oz.) corn
1 c. lowfat milk
1/2 tsp. salt
Cilantro leaves for garnish

Directions:
Directions:
Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off 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.

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.

Garnish with cilantro.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This makes a great meal on a crisp Fall or Winter evening. Serve with a nice crusty bread from your bread machine.

 

 

 

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