Thursday, September 28, 2017

Chicken, Sweet Potato, & Corn Slow-Cooker Chowder

8 c. chicken or vegetable broth
1-1/2 lb. sweet potatoes, peeled and cut into 1/4-inch pieces
2 1-lb. bone-in or boneless, skinless chicken breasts
2 c. fresh corn kernels
2 yellow onions, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
3 stalks celery, chopped
2 t. kosher salt
1 t. black pepper
1 c. heavy cream
5 T. cornstarch
1/4 c. chopped fresh flat-leaf parsley
Hot sauce
Finely chopped chives

Combine broth, sweet potatoes, chicken, corn, onions, peppers, celery, salt, and pepper in a 6-qt. slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken and shred it coarsely, removing the bones, if needed. Set chicken aside.

Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Serve topped with dribbles of hot sauce and chives.

Serves 10.

Adapted from Southern Living magazine, October 2017, p. 123.

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