When you picture chowder, what do see? Well, since this is actually a rhetorical question, I’ll tell you: You probably picture a cream based, heavy tasting soup, chock full of fish and/or vegetables. Unless you picture Manhattan chowder, which is tomato based, but then we’re talking about two different things.
Chowder is traditionally quite a high calorie, high fat soup, which, as you’ll see, is the polar opposite of mine.
This “chowdah” is a great idea for a healthy weekend lunch to warm your bones.
1/2 cup white onion – diced
1 cup leeks – halved lengthwise, sliced 1/4′, washed (white & light green only)
1/3 cup white flour
3 tbsp. canola oil
5 cups non-fat/skim milk
1 bay leaf
1 (2 cups) large sweet potato – peeled, diced
2 cups shredded chicken – roasted
1 cup chicken broth (if needed)
2 tbsp. fresh parsley – chopped
Preheat soup pot on medium heat for 2 minutes. Add canola oil. Saute leek and onion for 3-4 minutes until softened but not colored.
Add flour and cook for 2-3 minutes stirring continuously. The purpose here is to get rid of the raw flour taste. Add in milk and increase heat to medium high, whisking until thickened, approx 3-4 minutes. Be careful here not to just walk away. The oil/flour mixture will thicken the milk for your chowder texture so you want to stir frequently to get a smooth consistency and prevent lumps.
Add in bay leaf and sweet potatoes. Reduce heat to medium-low and simmer, partially covered for approx. 20 minutes until potatoes are softened. Stir occasionally. The starch in the potatoes, whilst cooking, will also help the soup ticken (aw, the missus caught thus. An Irish Freudian slip).
Add shredded chicken and cook for additional 20 minutes.
Taste and season with S&P. Finish by adding fresh chopped parsley.
NOTE: If the soup becomes too thick just add in chicken broth (like I did) to achieve desired consistency. It’s easy I promise you.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.