I'm calling this Chicken Sweet Potato Corn Chowder but it's probably not thick enough to constitute a true chowder. I would have been Chopped in the first round. But even though it's not Instagram perfect it's pretty good and I'll improve it next time. The family liked it for dinner. Let's begin with some players in our lineup.
First thing I did was peel and dice the sweet potatoes, toss them in olive oil, salt, pepper, garlic, and cumin, and then roast them in the oven at 400 degrees for about 30 minutes. Meanwhile I did what I had to do with store bought rotisserie chicken. I seriously just spelled rotisserie right the first time.
Next, I threw diced onions and garlic in my soup pan and let them dance in a little bit of chicken stock. Then I added more chicken stock and threw in frozen corn. Then it was time for the sweet potatoes and chicken to join the party.
You could add hot sauce to taste and stop there if you like. That's a nice soup for ya. But here's where I slowly added evaporated milk and ended up with this:
I didn't use flour or cornstarch to thicken. I think I lost my mind when the Buffalo Bills were getting a beatdown by the New Orleans Saints.
Despite the flaws, it was tasty. I served with some small dinner rolls. I'm already looking forward to the leftover soup/almost chowder for our dinner tomorrow. When I warm it up I'll thicken it and hot sauce it up.