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Ingredientes
- 4 TBSP butter
- 2 cups diced peeled sweet potato
- 1/2 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 small red bell pepper, diced
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 teaspoons yellow curry powder
- One 15-ounce can corn, drained
- 2 cups chicken stock
- 1 cup heavy cream
Direcciones
- In a Dutch oven over medium heat, melt the butter. Saute the sweet potato, onion, garlic and bell pepper, stirring frequently, until the onions are tender and translucent, about 3 minutes.
- Add the thyme, sage and bay leaf.
- Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
- Add the corn, chicken stock and heavy cream.
- Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 208 | 58% |
| Total Fat 23.75g | 30% |
| Saturated Fat 14.43g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 531mg | 22% |
| Potassium 464mg | 13% |
| Total Carbs 34.14g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.53g | 4% |
| Protein 5.96g | 10% |
