Smokey Sweet Potato n’ Corn Chowder

Smokey Sweet Potato n’ Corn Chowder

[Food Tip: Add too much chili pepper to your food? Drink a glass of milk or ice water along with the spicy meal to cut the burn. Fat-free frozen yogurt is a great dessert to accompany a spicy-hot dish, too.]

If you like a spicy bite to your soup, add an additional chipotle pepper.


2 teaspoons olive oil

2/3 pound turkey ham, skinned and diced

2/3 cup red bell pepper, diced

1/2 green bell pepper, diced

2 cups yellow onions, diced

3 medium sweet potatoes, peeled and cut into 3/4-inch cubes

1 (26-ounce) can fat-free chicken broth

2 teaspoons “Better Than Bouillon” Chicken Base (optional)

1 canned chipotle chili, diced

1 (16-ounce) bag of frozen corn

1 cup nonfat milk or 1/2 cup nonfat milk and 1/2 cup fat-free half & half

Cilantro, chopped (optional)



1) Heat oil in a large saucepan over medium heat. Cook turkey ham until heated through. Add peppers and onion and continue cooking, stirring frequently, until onion is tender, approximately 10 minutes.

2) Add sweet potatoes, chicken broth, bouillon, and chipotle chili to pot, cover, and simmer for 15 minutes or until potato is cooked, but still firm.

3) Add corn and heat through, Just before serving, add milk. Serve and garnish with cilantro if desired. Makes 6 two-cup servings.

Nutritional Analysis per serving: 259 Calories; 17 percent fat (5 grams); 1 gram saturated fat; 26 percent protein; 57 percent carbohydrate; 5 grams fiber.


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