It’s Chowdah Weather, Cap’!

Thu, 11/18/2021 - 9:15pm

Chilly fall and winter nights call for a big pot of steaming hot chowder on the stove! Mix up your flavor profile with this chicken and sweet potato chowder that is studded with three kinds of peppers and layers of comforting flavor. Serve it with a piece of crusty bread, a glass of wine, and a crackling fire in the fireplace for the
perfect cozy night.
Chicken, Sweet Potato, and Three Pepper Chowder with a hint of heat
2 tablespoons olive oil
1 small onion, chopped (about 1 cup)
1 small leek, chopped white and light green parts (about 1 cup)
2 cups chopped celery
1 jalapeno, chopped, including the seeds
1 tablespoon fresh ginger root, minced
6 cloves garlic, chopped
1 small green pepper, chopped (about
1 cup)
1 small red pepper, chopped (about 1 cup)
3 carrots, chopped
1 large sweet potato, peeled and chopped into bite size pieces (about 2 1⁄2 cups)
2 teaspoons salt

2 teaspoons Dish off the Block Superbly Herby Seasoning

4 cups chicken stock
1 large boneless chicken breast
1 1⁄2 cups zucchini, shredded
1 cup heavy cream
1⁄4 cup fresh basil or parsley, chopped for garnish

Heat the olive oil in a large Dutch oven or soup pot over medium high heat. Add the onions, leeks, celery, jalapeno, ginger, and garlic to the pan. Cook for 3 to 4 minutes until the veggies begin to soften and are fragrant.

Add the red and green peppers, carrots, sweet potatoes, salt, and Superbly Herby Seasoning to the pan. Continue to cook for another 5 minutes, stirring frequently.
Pour in the chicken stock and add the full chicken breast to the pot. Bring everything to a boil and then turn the heat down and cook on a low boil for 15 to 20 minutes until the carrots and sweet potatoes are tender when pierced with a fork.
Remove the chicken breast and let it cool on a cutting board until you can handle it with your fingers.
Add the zucchini and the heavy cream to the pot and continue cooking on a simmer while your chicken cools, about 10 minutes.
Shred the chicken into bite size pieces and add it back to the pot. Cook for another 5-10 minutes. Serve hot in bowls with crusty bread or crostini for dipping.
Get hundreds of approachable and simply delicious recipes on Pam’s blog and follow her on FB @dishofftheblock and Instagram @dishblock for new recipes and tips! You can also get her Superbly Herby seasoning and other spice blends on island at the BIG or on her blog. This recipe is also featured in her cookbook ‘What Can I Make With This Frickin’ Chicken?!’