Chowder’s On!
Lisa Grentz, MS, RDN, CD/LDN, FAND
What’s better on a cool autumn evening than a warm bowl of homemade chowder? While soups tend to be thin and light, chowders are rich and thick. By definition, a chowder is a soup made from broth that is thickened with flour and milk or cream and contains chunks of protein and vegetables. New England clam chowder is perhaps the most famous chowder with its classic combination of clams, onions, and potatoes.
One of the great things abouts soups and chowders is their versatility. There are endless possibilities that can be created when combining protein, vegetables, and herbs.
This tasty chicken and sweet potato chowder recipe is great for hectic weeknights because it comes together quickly. Try serving up a satisfying bowl of chowder with a quick green salad or whole-wheat roll.
Chicken and Sweet Potato Chowder
2 Tbsp. olive oil
1 large yellow onion, finely chopped
2 medium sweet potatoes, peeled and chopped into ½-inch cubes
32-ounces of low-sodium chicken broth
3 cloves garlic, minced
1 tsp. dried thyme
2 cups cooked chicken, cubed or shredded
½ tsp. smoked paprika
2 cups full fat milk of choice
¼ cup all-purpose flour
Sea salt and ground black pepper to taste
Instructions
In a medium pot, heat the oil over medium heat. Add the onion and sauté, stirring occasionally, until the onion is tender, about 6-8 minutes. Add sweet potatoes, broth, garlic, and thyme. Cook until mixture comes to a boil and sweet potatoes are tender, about 10-12 minutes. Stir in chicken and paprika.
In a medium bowl, whisk together the milk and flour until smooth. Gradually pour the milk mixture into the pot, stirring constantly, until mixture comes to a boil and is thickened, about 6-8 minutes. Season with salt and pepper to taste and serve.