Soup-tastic Adventures: Soup #9: Sweet Potato & Chicken Chowder
Adapted from Food & Wine, February 2002
Ingredients
- 2 T unsalted butter
1 lbs skinless, boneless chicken thighs (or breasts, or combo of breasts & thighs), cut into 1-inch pieces
1 medium onion, finely chopped
3 medium leeks, white and light green parts only, thinly sliced
2 large sweet potatoes, peeled and cut into 1/2 -inch dice
3 c chicken stock or canned low- sodium broth
2 T sliced fresh sage
1 T minced flat-leaf parsley
1 bay leaf
Salt and freshly ground white pepper
1 c whole milk
1 c frozen corn
Sage leaves for garnish
Directions
Melt the butter in a large saucepan. Add the chicken, cook over moderately high heat stirring until golden, about 2 minutes. Transfer to a plate.
Add the onion and all but 1 T of the leeks and cook, stirring often, until softened, about 5 minutes. Add the sweet potatoes and cook for 3 minutes. Add the chicken stock, sage, parsley, bay leaf, salt, and white pepper (I would use about 1 t of each initially at this point). Bring to a boil. Cover and simmer over moderately low heat for about 10 minutes.
Remove the bay leaf and reserve, then transfer everything to a blender and puree. Return to pot, add the bay leaf, chicken, and corn. Simmer for about 10 more minutes, or until chicken is white throughout.
Stir in the milk and season with salt and pepper. Simmer the chowder for about 5 more minutes, then discard the bay leaf.
Serve the chowder hot, garnished with the remaining leeks and sage leaves.
*I found it was necessary to add a whole lot more salt and pepper, so make sure you taste throughout the cooking process to adjust accordingly.
*Makes about 5-6 servings
Information
- Category
- Soups/Stews, Chowder