Chicken and Sweet Potato SoupBy · Apr 03 2011 · Comments
- 3 chicken breasts, trimmed of fat
- 4 cups corn, canned or straight off the husk
- 2 tablespoons butter
- ½ cup chopped scallions
- 1 teaspoon freshly grated ginger
- 3 sweet potatoes, peeled and chopped in half
- 4 cups chicken broth
- 1 cup Half and Half
- 1 teaspoon salt + extra for seasoning the chicken
- ¼ teaspoon freshly ground pepper + extra for seasoning the chicken
- Sour cream
Pre-heat oven to 375°. Place the chicken on a baking dish and season with salt and pepper. Cook for 12-15 minutes. Remove from the oven and let cool to room temperature. Once the chicken has cooled, use a fork to shred it into thin strips.
Meanwhile, bring a large stockpot filled half way with water to a boil. Carefully lower the sweet potatoes into the water with a slotted spoon. Continue to boil for 20-30 minutes or until the potatoes are easily pierced with a fork. Drain the potatoes and set aside.
While the potatoes are cooking heat the butter in a large sauté pan over medium-high heat. Add the corn and coat with the butter. Sauté for 5 minutes then add the scallions, ginger, salt and pepper. Continue to cook for 3 minutes. Remove from heat and transfer all but ¾ cups of the corn mixture to a food processor. Set the other ¾ cups aside for later use. Also add to the food processor the cooked sweet potato. Mix until fully incorporated and smooth. Return the mixture to a stockpot medium-high heat. Fold in the reserved corn as well as the broth. Bring to a boil. Reduce to a simmer and stir in the half and half. Fold in the chicken and continue to simmer for 30 minutes. Taste the soup and add salt and pepper as you see fit. Ladle into soup bowls, top with a spoonful a sour cream and enjoy.