Chicken and Sweet Potato Chowder
 
 
Makes 4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 pound chicken breast, cut into 1" pieces
  • sea salt and freshly ground black pepper, to taste
  • 1 medium onion, diced
  • 2 leeks (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
  • 2 medium yellow carrots, peeled and diced
  • 2 sweet potatoes, peeled and cut into ½" cubes
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 3 cups chicken broth (see notes)
  • ground white pepper, to taste
  • 1 cup coconut milk
Instructions
  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and black pepper and place in the pot. Cook chicken until golden brown, 6-8 minutes. Transfer chicken to a plate.
  2. Add onion and leek to pot and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add carrots and sweet potatoes and cook, stirring occasionally, for 3 minutes.
  4. Return chicken to pot. Add sage, thyme, bay leaf and chicken broth and bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes. Discard bay leaf.
  5. Remove about 1½ cups of vegetables and liquid from pot and purée; return to pot. Add coconut milk and cook for 3 minutes. Season with salt and white pepper to taste. Serve immediately.
Notes
If you prefer a thinner consistency, use 4 cups chicken broth.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chicken-sweet-potato-chowder/