Chicken, Corn and Sweet Potato Chowder

slightly adapted from: Paula Deen

2 Tbl. unsalted butter

1 c. finely chopped onion

2 celery stalks, chopped (around 1/2 cup)

1 poblano pepper, ribbed, seeded and finely chopped

1 tsp. dried thyme

1 Tbl. tomato paste

4 c. diced sweet potatoes, peeled (1-2 sweet potatoes)

3 c. diced red potatoes, peeled (around 2 potatoes)

2 (14.5 oz.) cans low-sodium chicken broth

1 1/2 c. frozen corn

3 c. low-fat milk

1 - 1 1/2 c. diced cooked chicken (around 1 large breast)

salt and pepper, to taste

1/2 c. plain Greek yogurt, opt.

Melt butter in a large pot over medium heat. Add the onion, celery and poblano and saute until tender, about 5 minutes. Stir in the thyme and tomato paste and cook for one minute. Add the sweet potatoes, red potatoes and chicken broth. Simmer until potatoes are tender, about 15-20 minutes. Add the corn, milk and chicken and simmer for 5 more minutes. Season with salt and pepper, to taste.

Last, stir in the Greek yogurt, if adding. It helps add a bit of creaminess to the chowder. Heat until warmed through and serve. This tastes great garnished with a little chopped parsley or cilantro. Serves: 5-6