Sweet Potato Corn Chowder


Yield: 8 to 10 main-dish servings
Prep 30 mins
Cook 35 mins


12 ounces andouille, kielbasa or smoked pork sausage, halved lengthwise and cut into 1/2-inch slices
large onion, chopped (1 cup)
stalks celery, chopped (1 cup)
tablespoon minced garlic (6 cloves)

1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
teaspoon Cajun or Creole seasoning
cups chicken broth
16 – ounce package frozen whole kernel corn or 3 cups fresh sweet corn kernels
cups 1/2-inch cubes peeled sweet potato (about 2 small) We usually add 4-5 large sweet potatoes
12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
can full fat coconut milk (We use the Thai brand organic full fat)
teaspoon freshly ground black pepper


  1. In a large pot, brown sausage over medium heat for 5 minutes, stirring occasionally. Add onion, celery and garlic. Cook and stir for 5 minutes. Stir in cumin, chili powder and Cajun seasoning. Cook and stir for 2 minutes more. Stir in chicken broth. Bring to boiling.
  2. Add corn, sweet potatoes, and chicken. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until sweet potatoes are tender. Stir in the can of coconut milk and pepper; heat through.

Recipe originally came from: Midwest Living


Chicken & Sweet Potato Skillet



1 lb chicken breasts, cut into cubes
4 tsp coconut oil
3 slices bacon, chopped
1 1/2 cup brussel sprouts, trimmed and quartered
1 med sweet potato, peeled and cut into cubes
1 med onion, chopped
2 golden delicious apples, peeled, cored, & cubed
4 cloves garlic, sliced
1 tsp chopped fresh thyme or 1/4 tsp dried
1/4 tsp ground cinnamon
1 cup reduced-sodium chicken broth
1/8 tsp salt


  1. Season chicken lightly with salt. Heat 2 tsp of the oil in large cast-iron skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 mins. Transfer to plate.
  2. Return pan to heat and add remaining 2 tsp oil. Stirin bacon and cook until starting to brown, about 2 mins. Add brussel sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth. Season with the salt and black pepper as needed. Cook until hot, about 2 minutes.