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Sweet Potato Chicken Corn Chowder

Ingredients

  • 2 tbsp oil extra virgin, coconut, avocado
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium sized sweet potato peeled and diced into 1/2" cubes
  • 32 oz chicken broth use bone broth for extra goodness
  • 2 tsp fresh thyme or 1 tsp dried
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp freshly ground pepper
  • 2 cups cooked chicken, shredded or diced into 1/2" cubes
  • 1/2 tsp paprika
  • 1 cup frozen corn
  • 2 cups milk
  • 1/4 cup flour

Instructions

  1. Saute onion in oil for 3-4 minutes until soft. Add garlic and saute for 30 seconds more, until fragrant.

  2. Add sweet potato, broth, thyme, salt, garlic salt and pepper, then bring to a boil and cook for 10-12 minutes, or until sweet potatoes are fork-tender.

  3. Add in the chicken, paprika, and corn.

  4. Whisk together the milk and flour, then pour into the chowder slowly, stirring as you pour. Bring the chowder back to a boil, then thicken for 6-8 minutes. Adjust salt and pepper to taste.