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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!