The colorful sweet potato chowder is a hearty, fulfilling meal with rich flavors and sweetness of sweet potato. The smoky bacon and hot spices balance the flavors and make the dish taste out of the world. Make it for lunch or dinner, the dish is delicious, comforting, satisfying; especially, during winter, you will feel there cannot be a better dish to warm you up from head to toes. Making the dish at home is quite simple if you follow the instruction given below step by step. Try this to treat your family with a feel-good recipe this winter.
Sweet Potato Chowder:
Preparation Time – 15 Minutes
Cooking Time – 30 Minutes
Serves – 4
Sweet Potato Chowder:
Sliced bacon – ½ pound (cut into half inch pieces)
Diced red pepper – ½ cup
Diced green pepper – ½ cup
White onions – ½ cup (diced)
Sweet potatoes – 2 (cubed)
Chicken broth – 3 cans (13 ounce cans)
Corn – 2 cans (14 ounce cans)
Chipotle chilies – 3 (minced)
Low-fat milk – 1 cup
Salt – ½ teaspoon
Cilantro – for garnishing
Monterey Jack Quesadillas:
Flour tortillas – 8
Monterey Jack Cheese – 1 cup (shredded)
Fresh cilantro leaves – ¼ cup
Method Of Preparation:
In a stockpot, cook bacon by applying medium heat. Remove the bacon fat using a spatula and cook the bacon until it gets crisp.
Once the bacon is cooked, add onions and peppers to the stockpot and cook until the veggies get tender. Keep stirring while cooking.
When the veggies become soft, stir in the sweet potato cubes, chicken broth and the chipotle chilies. Reduce heat to low flame and cook with the stockpot covered for about 15 minutes. Once the sweet potatoes become tender, add milk, corn and salt and continue heating for 5 more minutes.
In the meantime, prepare Monterey Jack Quesadillas. Heat the flour tortillas in an oven preheated to 350 degrees. It is enough if the tortillas just get warm. Sprinkle cheese and some cilantro leaves over a tortilla and cover it using another tortilla; do the same with the remaining tortillas too. Put the prepared tortillas again in the oven and heat them until the cheese melts. Transfer them to a serving plate.
Remove the sweet potato chowder from heat, garnish using cilantro and serve hot with the quesadillas prepared.