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Chicken & Sweet Potato Chowder
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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

1/4 cup all-purpose flour

Salt, if desired

Pepper, if desired

 *Substitute 1 medium (1 cup) onion, chopped. **Substitute white potatoes or carrots. ***Substitute 1 tablespoon finely chopped fresh thyme leaves.

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

Tip #1

- 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.

Tip #2

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

Tip #3

- 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.

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