Chicken and Sweet Potato Corn Chowder
A warming, hearty chowder that pairs tender chicken with creamy coconut milk, sweet potato sweetness, and kernels of fresh corn. This cozy bowl comes together with simple pantry staples, making weeknight dinners feel like a treat without the fuss.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup corn kernels (fresh or frozen)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable stock
- 1 cup coconut milk or heavy cream
- 1 tablespoon olive oil
- 1 bay leaf
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- to taste salt and pepper
- 2 tablespoons fresh chives or parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and a pinch of salt, cooking until lightly browned on all sides. Transfer the chicken to a plate and set aside.
- In the same pot, add the chopped onion and a pinch of salt. Sauté until translucent and fragrant, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds.
- Stir in the sweet potato cubes, smoked paprika, and cumin. Cook for 1–2 minutes to wake up the spices.
- Pour in the stock and bring to a gentle simmer. Return the chicken to the pot and add the bay leaf. Simmer until the sweet potatoes are just tender, about 10–12 minutes.
- Stir in the corn kernels and coconut milk. Let the chowder simmer for another 5–7 minutes, until everything is heated through and the flavors mingle.
- Taste and adjust seasoning with salt and pepper. Remove the bay leaf. If you like a bit more thickness, mash a few potato chunks against the side of the pot and stir them back in.
- Ladle into bowls and garnish with chopped chives or parsley if you have them. Serve hot with crusty bread or warm cornbread on the side.