Monday, March 8, 2010

Chicken and sweet potato chowder

This turned out to be one of my favorite new recipes. This is definitely going into high rotation.

2 tablespoons butter
1 pound chicken (I used four whole bone-in thighs, but any sort of chicken, cut up or not, will do)
1 medium onion, chopped
3 medium or 5 small leeks, sliced
2-3 large sweet potatoes, peeled and diced
3 cups chicken or vegetable broth
2 bay leaves
seasonings: I used salt and pepper, Italian (combo of rosemary, parsley, sage, thyme) and smoked paprika
1 cup whole milk

Melt the butter and cook the chicken for about two minutes on each side, until lightly golden (it will definitely not be cooked all the way through, don't worry about that). Remove the chicken and saute the onion and leeks until soft, about 5 minutes. Add the sweet potatoes and cook for another three minutes. Return the chicken to the pan, and add the broth and seasonings. Cover and simmer over medium-low heat until the potatoes and chicken are cooked all the way through (10-25 minutes, depending on what kind of chicken and how many sweet potatoes).

Using a nifty stick blender, puree part of the soup (or remove about half to a food processor, puree, and stir back in). Add the milk and reseason to taste. Serve.

Cost: Sweet potatoes run about 79 cents a pound; I had three large ones, which I'll estimate at two pounds for $1.58. Estimate another $1.25 for the chicken (bought in bulk) and another $1.50 for everything else (the broth was homemade, but I also threw in about a cup of white wine to deglaze). $4.33 total, and I'll get at least 8 adult servings out of the batch, for 54 cents per serving.

No comments:

Post a Comment