Creamy Chicken + Sweet Potato Corn Chowder

Step 1

Slow Cooker Method:

Step 2

Heat oil or ghee in a skillet over medium heat.

Step 3

Season your chicken breasts with sea salt and pepper to taste, then cook in the skillet until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.

Step 4

Place the chicken into your slow cooker together with the remaining ingredients. Stir, then cook on HIGH 2-3 hours or LOW 4-I prefer LOW for best results.

Step 5

Once your soup is done, take the chicken out, set on a cutting board, and shred it using 2 forks.

Step 6

Add about 1/3 of the soup into a blender and process until smooth.

Step 7

Return the pureed soup and shredded chicken back into the pot and stir to combine.

Step 8

Garnish with parsley or bacon if desired and enjoy while hot!

Step 9

Stove-top Method:

Step 10

Heat oil or ghee in a stockpot or Dutch oven over medium heat.

Step 11

Season your chicken breasts with sea salt and pepper to taste, then cook in the skillet until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.

Step 12

Add garlic, onion, sweet potatoes, corn, bone broth, and simmer, stirring occasionally, until the chicken is fully cooked, about 20 minutes.

Step 13

Once the soup is done, take the chicken out and shred it on a cutting board using 2 forks.

Step 14

Add about 1/3 of the soup into a blender and process until smooth.

Step 15

Return the pureed soup and shredded chicken back into the pot and stir to combine.

Step 16

Garnish as desired and enjoy while hot!

Step 17

Instant Pot/Pressure Cooker Method:

Step 18

Turn your Instant Pot ON and set it to the sauté mode.

Step 19

Add in your oil and heat until hot.

Step 20

Season your chicken breasts with sea salt and pepper to taste, then cook in the pot until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.

Step 21

Stir all of your remaining ingredients into your pot.

Step 22

Secure the lid and lock, setting the valve to the sealing position.

Step 23

Cook on ‘soup mode’ for 20 minutes.

Step 24

Once the pot beeps, set the valve to the venting position for a quick pressure release.

Step 25

Unlock the lid and carefully remove the chicken onto a plate.

Step 26

Shred the chicken with the help of two forks on a cutting board.

Step 27

Add about 1/3 of the soup into a blender and process until smooth.

Step 28

Return the pureed soup and shredded chicken back into the pot and stir to combine.

Step 29

Garnish as desired and enjoy while hot!