Chicken and Sweet Potato Chowder recipe

 

Chicken and Sweet Potato Chowder Recipe

This Chicken and Sweet Potato Chowder is a rich, creamy, and nutritious dish packed with tender chicken, sweet potatoes, and warming spices. It's perfect for a cozy dinner or meal prep for the week.

Ingredients:

Main Ingredients:

• 2 tablespoons olive oil or butter
• 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 red bell pepper, diced
• 3 cups chicken broth (or vegetable broth)
• 1 cup whole milk (or half-and-half for a creamier chowder)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for spice)
• 1/2 cup heavy cream (optional, for extra creaminess)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)

For Garnishing:

• Fresh parsley or cilantro, chopped
• Grated Parmesan or cheddar cheese (optional)
• Crumbled bacon (optional)

Instructions:

1. Cook the Chicken:

   • Heat olive oil or butter in a large pot over medium heat.
   • Add the chicken pieces and cook for about 5-6 minutes until they are golden brown on the outside.
   • Remove the chicken from the pot and set it aside.

2. Sauté the Vegetables:

   • In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
   • Add the diced sweet potatoes, carrots, and bell pepper. Cook for another 5 minutes, stirring occasionally.

3. Simmer the Chowder:

   • Pour in the chicken broth and stir well.
   • Add the smoked paprika, thyme, cumin, salt, black pepper, and red pepper flakes.
   • Bring to a boil, then reduce heat to a gentle simmer. Cover and let cook for 15 minutes until the vegetables are tender.

4. Add the Chicken and Corn:

   • Return the cooked chicken to the pot.
   • Stir in the corn kernels and let the chowder cook for another 5 minutes.

5. Make It Creamy:

   • Pour in the milk and heavy cream (if using), stirring to combine.
   • If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the chowder. Let it simmer for another 2-3 minutes until slightly thickened.

6. Final Touches:

   • Taste and adjust seasoning if needed.
   • Turn off the heat and let the chowder rest for 5 minutes to allow the flavors to meld.

7. Serve and Garnish:

   • Ladle the chowder into bowls.
   • Garnish with fresh parsley or cilantro, grated cheese, or crumbled bacon for extra flavor.

Serving Suggestions:

• Serve with crusty bread or dinner rolls.
• Pair with a fresh green salad for a balanced meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this hearty and comforting Chicken and Sweet Potato Chowder, perfect for any season! 

🍲😊

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