Chicken and Sweet-Potato Chowder

• 2 tablespoons unsalted butter
• 1 pound skinless, boneless chicken breast and thighs, cut into 1-inch pieces
• 1 medium onion, finely chopped
• 3 medium leeks, white and light green parts only, thinly sliced
• 2 large sweet potatoes, peeled and cut into 1/2 -inch dice
• 3 cups chicken stock or canned low-sodium broth
• 2 tablespoons sliced fresh sage
• 1 tablespoon minced flat-leaf parsley
• 1 bay leaf
• Salt and freshly ground white pepper
• 1 cup whole milk

1. Melt the butter in a large saucepan.
2. Add the chicken and cook over moderately high heat, stirring, until golden, about 2 minutes.
3. Transfer to a plate.
4. Add the onion and all but 1 tablespoon of the leeks and cook, stirring often, until softened, about 5 minutes.
5. Add the sweet potatoes and cook for 3 minutes.
6. Return the chicken to the pan.
7. Add the stock, 1 tablespoon of the sage, the parsley, bay leaf, salt and white pepper and bring to a boil.
8. Cover and simmer over moderately low heat, until the chicken is white throughout and the potatoes are tender, about 10 minutes.
9. Using a slotted spoon, transfer 1 1/2 cups of the sweet potatoes to a food processor; puree until smooth.
10. Return the puree to the saucepan.
11. Stir in the milk and season with salt and pepper.
12. Simmer the chowder for 3 minutes, then discard the bay leaf.
13. Serve the chowder hot, garnished with the remaining 1 tablespoon each of leeks and sage.

unsalted butter, skinless, onion, leeks, sweet potatoes, chicken stock, sage, flatleaf parsley, bay leaf, salt, milk

Taken from www.foodandwine.com/recipes/chicken-and-sweet-potato-chowder (may not work)