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Chowder: Chicken & Sweet Potato Chowder

Source of Recipe

Land 'O Lakes


List of Ingredients

2 tablespoons Land O Lakes® 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 garlic1 teaspoon dried thyme leaves
***2 cups cubed cooked chicken
1/2 teaspoon paprika
2 cups Land O Lakes® Half & Half or Fat Free Half & Half
1/4 cup all-purpose flour
Salt, if desired
Pepper, if desired


Recipe

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.

YIELD: 8 1/2 CUP SERVINGS

*Substitute 1 large (1 cup) onion, chopped.

**Substitute white potatoes or carrots.

***Substitute 1 tablespoon finely chopped fresh thyme leaves.



Recipe Tip- Leeks are related to both garlic and onion, but their flavor is milder. To slice leeks; trim roots and leaf ends. Slit the leek lengthwise from top to bottom and wash thoroughly. Slice or chop as desired. Store refrigerated in resealable plastic food bag up to 5 days.

- Cubed or diced cooked chicken is available in the freezer section of the supermarket.

- Sweet potatoes are available in light and dark skins. The lighter skins have a pale yellow or white interior; those with darker orange skins have a bright orange interior. Either may be used in this recipe.