Chicken Sweet Potato & Corn Chowder

Chicken Sweet Potato & Corn Chowder

Chicken Sweet Potato & Corn Chowder

September 16, 2018
: 10 servings

By:

Ingredients
  • 8 cups chicken broth
  • 1 1/2 pound sweet potatoes, peeled and cut into 1/4-inch pieces (about 4 1/2 cups)
  • 2 (1-lb.) bone-in skinless chicken breasts
  • 2 cups fresh corn kernels (from 4 ears)
  • 2 cups chopped yellow onion (from 2 onions)
  • 1 1/4 cups chopped red bell pepper (from 1 large bell pepper)
  • 1 1/4 cups chopped yellow bell pepper (from 1 large bell pepper)
  • 1 cup chopped celery (from 3 ribs)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 cup heavy cream
  • 5 tablespoons cornstarch
  • 1/4 cup chopped fresh flat-leaf parsley
  • Hot sauce
  • Finely chopped chives
Directions
  • Step 1 Combine the first 10 ingredients in a 6-quart slow cooker.
  • Step 2 Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours.
  • Step 3 Remove chicken from slow cooker.
  • Step 4 Coarsely shred, discarding bones.
  • Step 5 Set aside.
  • Step 6 Whisk together cream and cornstarch in a bowl until smooth.
  • Step 7 Stir into soup.
  • Step 8 Cover and cook until slightly thickened, about 30 minutes.
  • Step 9 Stir in chicken and parsley.
  • Step 10 Top with hot sauce and chives.

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