Chicken and Sweet Potato Chowder

By MJH

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.

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.