Creamy Chicken + Sweet Potato Corn Chowder
Ingredients
- 2 Tbsps grass-fed butter, ghee, avocado oil, or olive oil
- 1 1/2 lbs. skinless boneless chicken breast
- 2 large sweet potatoes or yams, peeled and chopped bite sized
- 3 large carrots, peeled and sliced
- 4 cups chicken bone broth
- 2 cups frozen organic corn
- 1 large onion, diced
- 3 fresh garlic cloves, minced
Garnish:
- a small handful of fresh chopped parsley
- crispy cooked and crumbled bacon, optional
Instructions
Slow Cooker Method:
- Heat oil or ghee in a skillet over medium heat.
- Season your chicken breasts with sea salt and pepper to taste, then cook in the skillet until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.
- Place the chicken into your slow cooker together with the remaining ingredients. Stir, then cook on HIGH 2-3 hours or LOW 4-6. I prefer LOW for best results.
- Once your soup is done, take the chicken out, set on a cutting board, and shred it using 2 forks.
- Add about 1/3 of the soup into a blender and process until smooth.
- Return the pureed soup and shredded chicken back into the pot and stir to combine.
- Garnish with parsley or bacon if desired and enjoy while hot!
Stove-top Method:
- Heat oil or ghee in a stockpot or Dutch oven over medium heat.
- Season your chicken breasts with sea salt and pepper to taste, then cook in the skillet until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.
- Add garlic, onion, sweet potatoes, corn, bone broth, and simmer, stirring occasionally, until the chicken is fully cooked, about 20 minutes.
- Once the soup is done, take the chicken out and shred it on a cutting board using 2 forks.
- Add about 1/3 of the soup into a blender and process until smooth.
- Return the pureed soup and shredded chicken back into the pot and stir to combine.
- Garnish as desired and enjoy while hot!
Instant Pot/Pressure Cooker Method:
- Turn your Instant Pot ON and set it to the sauté mode.
- Add in your oil and heat until hot.
- Season your chicken breasts with sea salt and pepper to taste, then cook in the pot until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.
- Stir all of your remaining ingredients into your pot.
- Secure the lid and lock, setting the valve to the sealing position.
- Cook on ‘soup mode’ for 20 minutes.
- Once the pot beeps, set the valve to the venting position for a quick pressure release.
- Unlock the lid and carefully remove the chicken onto a plate.
- Shred the chicken with the help of two forks on a cutting board.
- Add about 1/3 of the soup into a blender and process until smooth.
- Return the pureed soup and shredded chicken back into the pot and stir to combine.
- Garnish as desired and enjoy while hot!
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