Well, let’s be honest… this is definitely not the most ‘photogenic’ soup I’ve made or seen, but looks can be deceiving… this chowder is tasty and filling, without bogging you down with unnecessary dairy and fat. The chicken is so tender from cooking in the broth for hours that is has a melt in your mouth texture and is infused with the flavors of the broth, coconut milk, and spices. It’s a real ‘set it and forget it’ type of dish, because you can leave this in for hours and it will still turn out really well. I have found that the longer it cooks, the better the chicken gets. Obviously you could also either remove the meat and make it vegetarian or you can substitute with any other type of meat.
One thing to note – for the real chowder consistency you add a roux towards the end of cooking to thicken it up a bit, but this includes ghee, so if you’re avoiding dairy all together, then you can just skip this step. The sweet potatoes thicken the soup up as is, so if you don’t mind it being slightly thinner than it otherwise would, don’t bother with the roux.
Chicken and Sweet Potato Chowder
Yield 4 servings
- 3 chicken breasts, cut into small cubes
- 2 sweet potatoes, peeled and cubed
- 3 leeks, sliced (only up to the light green)
- 2 garlic gloves, minced
- 2 tabelspoons fresh sage, minced
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 can coconut milk (full-fat)
- 2 tablespoons coconut flour
- 2 tablespoons ghee, softened
- Mix everything together in the slow cooker, making sure all of the chicken is covered by liquid.
- Cook on high for 3 hours or low for 6.
- Combine the ghee and coconut flour into a roux, then whisk it into the slow cooker and cook for an additional 10 minutes to thicken.
- Serve hot.
Recipe slightly modified from Skinny Ms.
Courses lunch or dinner