OK Gang, as we start a new year of Frostbite shore lunches Randy has to have the Heart Healthy approach to lake dining.
CRUNCHY, GREASY, SALTY led me to my undoing
This is EASY and very tasty. Tried at home Kathy gave it two thumbs up!
Chicken & Sweet-Potato Chowder
INGREDIENTS:
2 Tablespoons Olive oil
1 Pound skinless, boneless chicken breast and thighs, cut into 1 inch pieces
1 Medium onion, finely chopped
3 Medium leeks cleaned, white and light green parts only, thinly sliced. about 4-5 cups
3 cups homemade chicken stock or low sodium canned
2 Medium large Sweet potatoes, peeled and cut into 1/2 inch dice
2 Tablespoons sliced fresh sage
3 Tablespoons chopped Flat leaf parsley
1 Bay Leaf
1/4 cup Fresh grated Parmesan Cheese
1 cup whole milk
Salt & Fresh ground black pepper
Heat the oil in a large saucepan. Add the chicken and cook over moderately high heat, about 2 minutes. Remove and transfer to a plate.
Add the onion and leeks and cook stirring often until softened about 5 minutes. Add the sweet potato and cook 3 minutes. Add the stock, 1 tablespoon sage, 2 tablespoons parsley, bay leaf, a grind of black pepper and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Remove bay leaf. With a hand blender give a few pulses to puree up a bit of the mix or remove about 1 1/2 cups and puree in a blender. Add back to the pot. Add the chicken and any pan juices, reheat and add the milk. Adjust the seasoning.
Serve. Plate with a bit of reserved sage, parsley, grated Parmesan and a grind of Pepper.
Brian & Sean Gallagher Ummm Good
Chicken and Sweet-Potato Chowder
Chicken and Sweet-Potato Chowder
Fish On!
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Re: Chicken and Sweet-Potato Chowder
Thanks Chef Randy.
Your new approach is like a restaurant makeover... good for the taste and heart.
Your new approach is like a restaurant makeover... good for the taste and heart.
Gecha (Gerry North of the Border)