Chipotle & Sweet Potato Chowder

Lauren Friedman (CC-BY)
  • 1 teaspoon Extra virgin olive oil
  • ½ Red pepper, diced
  • ½ Green pepper, diced
  • ½ Orange pepper, diced
  • 1 Medium White onion, diced
  • 2 Large Sweet potatoes, peeled and cut into one inch cubes
  • 4 cups Chicken broth
  • 3 Chipotle chiles in adobo sauce
  • 2 cups Corn, frozen or fresh (if available)
  • 1 cup Fat-free half and half cream
  1. Heat olive oil in a Dutch oven over medium-high heat. Add peppers and onion. Saute 8 to 10 minutes or until onions are softened and translucent
  2. Increase heat to high. Add corn, broth, chipotles and potatoes. Bring to a boil. Cover, reduce heat to low and simmer 10-15 minutes or until potatoes are tender.
  3. Remove from heat. Stir in the half-and-half. Divide soup among 4 bowls and serve.

Servings: 4

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Nutrition Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 230.72
Calories From Fat (13%) 29.85
Calories From Protein (12%) 27.87
Calories From Carbs (75%) 173.00
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 3.45g 5%
Saturated Fat 0.85g 4%
Monounsaturated Fat 1.34g
Polyunsaturated Fat 0.64g
Trans Fatty Acids 0.00g
Cholesterol 3.03mg 1%
Sodium 601.62mg 25%
Potassium 921.57mg 26%
Carbohydrates 46.69g 16%
Dietary Fiber 5.80g 23%
Sugar 8.63g
Sugar Alcohols 0.00g
Net Carbohydrates 40.89g
Protein 8.52g 17%
Vitamin A 1466.51IU 29%
Vitamin C 267.89mg 446%
Calcium 94.80mg 9%
Iron 2.31mg 13%
Vitamin E 0.64IU 6%
Thiamin 0.37mg 25%
Riboflavin 0.17mg 10%
Niacin 4.24mg 21%
Vitamin B6 0.67mg 33%
Folate 79.25µg 20%
Vitamin B12 0.55µg 9%
Pantothenic Acid 1.14mg 11%
Phosphorus 193.31mg 19%
Magnesium 48.23mg 12%
Zinc 1.51mg 10%
Copper 0.11mg 6%
Manganese 0.24mg 12%
Selenium 5.03µg 7%
Alcohol 0.00g
Caffeine 0.00mg
Water 306.09g

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