Chef Trish Wesavich
Sometimes in the late Spring, when the last cool front moves through, you sill have a craving for one last bowl of something warm before summer sets in. I have just the thing! Actually, you could eat it cold and just call it Vichyssoises. By adding some chicken in the end you have a complete meal. Leeks are flavorful and fresh this time of year, they are also detoxifying. Sweet potatoes are packed with vitamins and antioxidants.
1 tbls olive oil
1 tbls butter
1 sm white onion
1 bunch leeks (white part only)
2 sweet potatoes (garnet, jersey and purple all work well) – peeled and diced
3 cups chicken stock
1 cup milk
Melt butter in a saucepan. Once sizzling has ended, add chicken and cook, until gold in color, for about 2 minute. Remove to a bowl. Stir in the onion and leeks and cook on med until softened, Dice the sweet potatoes and add to the pan. Cook for about 3-4 minutes. Pour in the stock, 3-4 sage leaves, 1 tbsp parsley, 1 bay leaf, salt & pepper and bring to a boil. Cover and simmer on low for about 10 minutes.
Remove the bay leaf and with a hand mixer, blend the chowder just a bit. Its best to leave it a little chunky. Stir in the milk and taste for seasoning.
Add the chicken and cook for another 5 minutes or until the chicken is cooked thru and tender.