A chowder to chase away the chill Soup: Sweet potatoes combine with other veggies to provide warm comfort for wintry days.

Fast & Fresh

January 28, 1998|By Rita Calvert | Rita Calvert,Special to the Sun

When icy winter winds blow from the north, transport yourself to a Southern sun-drenched island with this amazingly carefree menu. With the help of some quality canned products, you can prepare this chowder in about 10 minutes. Sprinkle some chopped dry-roasted peanuts over a garden salad and for dessert, fan wedges of tropical fruit and top with crunchy toasted coconut.

Trade Winds Sweet Potato Chowder

Serves 4

1 (16 ounce) can sweet potatoes or yams, drained

2 1/2 cups vegetable or chicken stock

1 cup milk

1 pound frozen bag broccoli, corn and red bell peppers

1 (15 1/2 ounce) can black beans, rinsed and drained

1 teaspoon oregano

1/2 cup chopped scallions

dash hot sauce

In a blender or food processor, puree the yams, stock and milk.

Place the yam puree in a medium saucepan and heat over medium-high heat. When hot, add the remaining ingredients and stir until all are hot. Serve immediately.

Per serving: 384 calories, 2 grams saturated fat, 1 gram polyunsaturated fat, 69 grams complex carbohydrates

Menu

Trade Winds Sweet Potato Chowder

Garden Salad With Peanuts

Kiwi, Papaya, Pineapple and Coconut

Pub Date: 1/28/98

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