Curried Sweet Potato Chowder

by Emily
(Corfu, Greece)

Serves 4

Ingredients

1 1/3 cups peeled sweet potato cubes (approx 3 medium)
1/3 cup finely chopped shallot or onion
2 teaspoons butter
1 teaspoon curry powder
1 tablespoon all-purpose flour
1 1/2 cups reduced fat or skim milk
1/2 cup light cream or half-and-half
3/4 cup frozen baby peas
1/4 teaspoon salt
4 teaspoons toasted pumpkin seeds (optional)


Preparation

In a medium saucepan, cook and stir sweet potato and shallot in hot butter for 2 minutes.

Add curry powder and stir for 30 seconds.

Stir in flour.

Gradually stir in milk until smooth.

Add half-and-half, peas, salt, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat.

Simmer, covered, 10 to 15 minutes, or until potatoes are tender, stirring occasionally.

Sprinkle each serving with pumpkin seed, if desired.

170 kcal/serving