Chicken & 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.
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
2 tablespoons Land O Lakes® Butter
2 (14-ounce) cans chicken broth
2 teaspoons finely chopped fresh garlic
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
How to make
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.
- 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.
And don't forget to tag us @landolakesktchn.
Brrr. That chill in the air can only mean one thing: It’s time to warm up with a pot of chowder. Or two. Or ten. On the stovetop or in the slow cooker, chowder is easy and filling.See Recipes