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CHICKEN, CORN, AND SWEET POTATO CHOWDER

Chaudree de poulet mais et patate douce

In collaboration with
Hubert Cormier, Nutritionniste

Ground Poultry Soups Skillet Internationally inspired Quick recipes
2-4 Portions
10 min Prepping
40 min Cooking
Recipe Easy

Ingredients

  • 1 egg, beaten
  • 1/2 cup (125 ml) seasoned Italian breadcrumbs
  • 2 tbsp. (30 ml) canola oil
  • 1 medium yellow onion, finely chopped
  • 1 medium sweet potato, diced
  • 1/2 cup (125 ml) red bell pepper, diced
  • 1 cup (250 ml) kernel corn, frozen or canned
  • 1/2 cup (125 ml) spinach, chopped
  • 2 cups (500 ml) reduced-salt chicken
  • 1 cup (250 ml) 5% M.F. cooking cream
  • 1 tsp. (5 ml) Sriracha sauce
  • 1/4 cup (60 ml) chorizo, sliced
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. Mix together ground chicken, egg, and Italian breadcrumbs in a bowl, then form balls the size of ping pong balls.
  2. Pour oil into a large skillet and sweat onion for 2 minutes.
  3. Add chicken balls and cook for 5 minutes or until golden.
  4. Add sweet potato, red bell pepper, corn kernels, and spinach. Mix together with a wooden spoon.
  5. Transfer ingredients to a saucepan and add broth.
  6. Season to taste and cook for approx. 30 minutes or until sweet potato cubes are tender.
  7. Add cream and Sriracha sauce. Let simmer 2 minutes.
  8. Add chorizo to chowder and serve.