Chicken and Sweet Potato Chowder

Name: Chicken and Sweet Potato Chowder
Cook time: 28 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 g fine salt divided; 1 g black pepper divided; 10 ml olive oil divided; 450 g boneless, skinless chicken thighs cut into 2 cm pieces; 5 ml olive oil divided; 150 g yellow onion small dice; 100 g celery small dice; 1 g fresh thyme leaves picked from stems, divided; 4 g fine salt divided; 1 g black pepper divided; 9 g garlic cloves minced; 24 g all-purpose flour none; 500 ml low-sodium chicken stock divided; 250 ml water none; 300 g sweet potato peeled and cut into 1.5 cm cubes; 250 ml low-sodium chicken stock divided; 150 g corn kernels fresh or frozen; 250 ml whole milk none; 15 g unsalted butter optional finishing fat; 8 g flat-leaf parsley chopped; 1 g fresh thyme leaves picked from stems, divided

This American-style chowder uses browned chicken thigh meat for a substantial main-course base, then layers sweet potatoes, corn, onion, celery, and thyme into a creamy broth thickened with a small amount of flour. The sweet potato softens enough to help body the soup without making it heavy, while the corn keeps a fresh, sweet pop in each spoonful.

By Julienne

Cook time: 28 minutes

Servings: 4

Ingredients

4 g fine salt divided
1 g black pepper divided
10 ml olive oil divided
450 g boneless, skinless chicken thighs cut into 2 cm pieces
5 ml olive oil divided
150 g yellow onion small dice
100 g celery small dice
1 g fresh thyme leaves picked from stems, divided
4 g fine salt divided
1 g black pepper divided
9 g garlic cloves minced
24 g all-purpose flour none
500 ml low-sodium chicken stock divided
250 ml water none
300 g sweet potato peeled and cut into 1.5 cm cubes
250 ml low-sodium chicken stock divided
150 g corn kernels fresh or frozen
250 ml whole milk none
15 g unsalted butter optional finishing fat
8 g flat-leaf parsley chopped
1 g fresh thyme leaves picked from stems, divided

Instructions

Season the chicken with 4 g of the salt and 1 g of the black pepper. The chicken is evenly seasoned and ready for browning.
Heat 10 ml of the olive oil in a large pot over medium-high heat. Add the chicken in a single layer and brown for 4 to 5 minutes, turning once, until lightly golden but not cooked through. Transfer to a bowl. The chicken has some browning and the pot has fond on the bottom.
Add the remaining 5 ml of olive oil to the pot. Stir in the onion, celery, and the white parts of the thyme if using stems, plus the remaining 4 g salt and 1 g black pepper. Cook over medium heat for 5 minutes, stirring often, until the vegetables soften. The onion is translucent and the celery has softened.
Add the garlic and flour, then cook for 1 minute, stirring constantly so the flour does not scorch. The mixture smells toasted and coats the vegetables.
Pour in 500 ml of the stock and the water, scraping up the browned bits from the bottom. Add the sweet potato and bring to a simmer. The liquid is smooth and the browned bits are dissolved into the broth.
Simmer gently for 10 minutes, partially covered, until the sweet potato is just starting to turn tender. A knife slips partway into the sweet potato cubes with some resistance.
Stir in the remaining 250 ml stock, the corn, and the browned chicken with any juices. Simmer for 8 to 10 minutes more, until the chicken reaches 74°C and the sweet potato is fully tender. The chicken is cooked through, the sweet potato is soft, and the soup looks lightly thickened.
Reduce the heat to low and stir in the milk. Warm for 2 minutes without boiling. If you want a richer finish, stir in the butter now. The chowder is steaming hot but not boiling, and the broth looks creamy.
Turn off the heat, stir in the parsley and remaining thyme, then taste and adjust with the remaining salt and pepper if needed. Ladle into bowls and serve immediately. The herbs are bright, the seasoning is balanced, and the chowder is ready to serve.