Chicken And Sweet Potato Chowder

What’s better on a cold night than a warm bowl of homemade chicken chowder? This easy recipe tastes like it simmered all day.

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 garlic

1 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

Directions:

Melt butter in 4-quart saucepan; add leek. Cook over medium heat, stirring occasionally, 7-10 minutes or until leek is tender. Add sweet potatoes, chicken broth, garlic and thyme leaves; continue cooking 9-11 minutes or until mixture comes to a boil and sweet potatoes are tender. Stir in chicken and paprika.
Combine half & half and flour in bowl until smooth. Gradually add half & half mixture to potato mixture in saucepan, stirring constantly, 6-8 minutes or until mixture comes to a boil and is thickened. Add salt and pepper, if desired.

*Substitute 1 medium (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. 

 

Source:  loldev.collemcvoy.com