Smoked Chicken and Sweet Potato Chowder
Cozy up with a bowl of Smoked Chicken and Sweet Potato Chowder, a hearty and flavorful recipe that's perfect for cooler days. This creamy soup combines tender chunks of sweet potato, shredded smoked chicken breast, and a fragrant medley of sautéed vegetables, all simmered in a rich and velvety broth. Infused with the warmth of smoked paprika, thyme, and a touch of garlic, this chowder strikes the perfect balance between smoky and savory. With its balance of comfort and complexity, this recipe is a comforting twist on traditional chowders, offering a delicious way to transform weeknight dinners. Ready in just an hour, it’s easy to prepare yet layered with gourmet flavors, making it an ideal option for both family meals and cozy gatherings. Finish with a sprinkle of fresh parsley for a pop of color and freshness, and enjoy a dish that warms you from the inside out!
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Recipe Information
Ingredients
- 2 pieces smoked chicken breast
- 2 medium-sized sweet potatoes
- 1 medium-sized yellow onion
- 2 pieces celery stalks
- 2 medium-sized carrots
- 3 pieces garlic cloves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 piece bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Peel and dice the sweet potatoes into 1/2-inch cubes. Finely chop the yellow onion, celery, and carrots. Mince the garlic.
Shred the smoked chicken breast into bite-sized pieces and set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the unsalted butter to the pot and let it melt. Sprinkle in the flour and stir well to make a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced sweet potatoes, bay leaf, smoked paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil.
Lower the heat to a simmer and let the chowder cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender.
Stir in the shredded smoked chicken and heavy cream. Let the chowder simmer for an additional 5-7 minutes to allow the flavors to meld.
Remove the bay leaf and taste for seasoning. Adjust with additional salt or pepper, if needed.
Ladle the chowder into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 5216 mg | 227% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 26.5 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2644 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
