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    Curried Sweet Potato Chowder


    Source of Recipe


    Source: Better Homes and Gardens

    List of Ingredients




    2 teaspoons margarine or butter
    1/3 cup minced shallot (1 large)
    1-1/3 cups 1/2-inch cubes sweet potatoes
    1/2 teaspoon curry powder
    1 tablespoon all-purpose flour
    1-1/2 cups fat-free milk
    1/2 cup fat-free half-and-half
    1 cup frozen baby peas
    1/4 teaspoon salt
    1/4 teaspoon pepper
    4 teaspoons curried pumpkin seeds or pumpkin seeds
    Crackers (optional)

    Recipe



    1. In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, peas, salt, and pepper. Bring to boiling; reduce heat.
    2. Cover and simmer 15 minutes or until potatoes are done, stirring occasionally.
    3. Spoon soup into 4 bowls. Sprinkle 1 teaspoon curried pumpkin seeds on each. Serve with crackers, if desired. Makes 4 side-dish servings

 

 

 


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