Chicken and Sweet Potato Chowder


2 tablespoons butter

1 large leek, 1 cup sliced-white parts only

1 poblano pepper, seeded and diced

1 quart chicken stock

2 cloves garlic, minced

1 large sprig of fresh thyme

2 cups cubed cooked chicken

1/2 tsp smoked paprika

2 cups half and half

1/4 cup flour

In a large soup pot saute the leeks and poblano in the butter until tender. Add sweet potatoes, garlic, thyme and chicken broth ; cook until mixture comes to a boil and simmer until sweet potatoes are tender. Stir in chicken and paprika. Remove thyme sprig and discard. In a small bowl whisk together the flour and half and half until well combined. Whisk the half and half mixture into the sweet potato mixture. Continue to cook until thickened. Salt and pepper, to taste.

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