Two-Potato Chowder

Treat yourself to this sweet chowder that’s made using two types of potatoes - perfect for dinner. MORE+ LESS-

By Pillsbury Kitchens

November 2, 2016

tablespoon margarine or butter

medium onion, chopped

celery stalk, thinly sliced

garlic clove, minced

medium potatoes, cut into 1/2-inch cubes (2 cups)

small sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)

(14 1/2-oz.) can ready-to-serve vegetable broth

cups milk

tablespoons all-purpose flour

1/2

teaspoon salt

Dash ground red pepper (cayenne)

1/4

cup sliced green onions

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1

Melt margarine in large saucepan over medium heat. Add onion, celery and garlic; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
2

Add white potatoes, sweet potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are tender.
3

In medium bowl, combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt and ground red pepper until well mixed. Stir into soup; cook over medium heat for 3 to 5 minutes or until bubbly and thickened, stirring constantly.
4

To serve, ladle soup into 4 individual soup bowls. Sprinkle each with green onions.

Sweet potatoes are an excellent source of beta carotene, an antioxidant which is converted into vitamin A by the body. Major food sources of vitamin A and beta-carotene include carrots, pumpkin, spinach, cantaloupe, red bell peppers, apricots and collard greens.
Sprinkle each serving with oyster crackers or fish-shaped Cheddar crackers.
For a heartier chowder, add 1 cup Frozen Sweet Peas, thawed, with the milk.
Complement this sweet soup with crisp breadsticks and a fresh fruit salad garnished with mint.