11/17/2025 PANTRY COOKING, QUICK CHICKEN & SWEET POTATO CHOWDER - MY CHEAP SOUP FOR THE WEEK

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel the sweet potato and chop it into cubes.

Trim the green onions, saving the green part for later.

Chop the garlic.

Use the rendered fat from cooked chicken thighs to sauté the aromatics.

Sauté the chopped garlic and white part of the green onions in the fat, being cautious of splattering.

Add the cubed sweet potato and a pinch of salt to help sweat the vegetables.

Add the frozen mixed vegetables to the sautéed mixture and cook for a bit longer.

Chop the meat off the cooked chicken thigh and add it to the pot.

Add the remaining chicken fat for flavor.

Sprinkle in paprika and cayenne to taste.

Add the can of cream of chicken soup to the pot, rinsing it out with some broth.

Turn the heat back up and mix everything together.

Pour in the rest of the chicken broth and mix well.

Bring the mixture to a boil, then reduce heat to let it simmer.

Taste for seasoning and adjust with salt and pepper as needed.

Add chopped parsley and the green portion of the green onions just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens