Chicken and Sweet Potato Chowder
By MJH
Rate this recipe
4/5
(6 Votes)
Ingredients
- 2 tablespoons Butter
- 1 large (1 cup) leek, sliced*
- 2 medium (4 cups) sweet potatoes, peeled, cut into 1/2-inch cubes**
- 2 (14-ounce) cans chicken broth
- 2 teaspoons finely chopped fresh garlic
- 1 teaspoon dried thyme leaves***
- 2 cups cubed cooked chicken
- 1/2 teaspoon paprika
- 2 cups Half & Half or Fat Free Half & Half
- 1/4 cup all-purpose flour
- Salt, if desired
- Pepper, if desired
- Substitute 1 large (1 cup) onion, chopped.
- Substitute white potatoes or carrots.
- Substitute 1 tablespoon finely chopped fresh thyme leaves.
Details
Adapted from farmerowned.com
Preparation
Step 1
Melt butter in 4-quart saucepan; add leek. Cook over medium heat, stirring occasionally, until leek is tender (7 to 10 minutes). Add sweet potatoes, chicken broth, garlic and thyme leaves; continue cooking until mixture comes to a boil and sweet potatoes are tender (9 to 11 minutes). Stir in chicken and paprika.
Combine half & half and flour in medium bowl until smooth. Gradually add half & half mixture to potato mixture in saucepan, stirring constantly, until mixture comes to a boil and is thickened (6 to 8 minutes). Add salt and pepper, if desired.
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