Yam Chicken Corn Chowder

This is a fantastic soul warming soup and quite a bit healthier than the traditional. Here we use coconut milk instead of the traditional cream and navy beans are pureed to give it a rich base instead of thickening with white flour.

Ingredients

1 ½ cups or 1 can coconut milk
1 cup or 1 yellow onion (large diced)
2 tablespoons or 4-6 cloves garlic (minced)
½ teaspoon paprika
1 ½ cups or 1 can white navy beans (cooked or canned, drained)
1 ½ cups chicken broth
2 cups or 1 medium yam (small diced)
2 cups corn (canned or frozen)
600 g or 3-4 chicken breasts (cooked and cubed or sliced)
Salt and pepper to taste

Directions

Preheat a large pot over medium heat.
Add onions and 2 tablespoons of the coconut milk. Sauté until most of the coconut milk has evaporated.
Add remaining coconut milk, garlic, paprika, navy beans and broth. Bring mixture to a gentle simmer. Remove from heat for a couple of minutes to cool.
In small batches, carefully puree soup in a blender starting on low. Add pureed contents back to the pot.
Add yams and simmer over medium-low until yams are soft, approximately 12 minutes.
Add the corn and chicken to the pot, and season with salt and pepper. Sit down and relax with this great comfort soup with a healthy twist.

PREP 15 mins
COOK 20 mins