Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken and sweet potatoes simmered in creamed corn. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken and Sweet Potatoes Simmered in Creamed Corn is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Chicken and Sweet Potatoes Simmered in Creamed Corn is something which I’ve loved my entire life.

This Corn Chowder recipe is a creamy, hearty, satisfying soup - all made in one pot! This Corn Chowder recipe is destined to become a new easy family favorite - and definitely one of mine! It's ridiculously creamy (but lightened up) loaded with sweet corn, juicy sausage, creamy potatoes, carrots, celery, garlic and onions for a symphony of comforting flavors and texture in every spoonful.

To get started with this particular recipe, we have to first prepare a few components. You can have chicken and sweet potatoes simmered in creamed corn using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Sweet Potatoes Simmered in Creamed Corn:

1. Make ready 1/2 Chicken thigh meat
2. Prepare 1 medium Asian sweet potato
3. Take 1/2 Onion
4. Prepare 1 tsp Olive oil or vegetable oil
5. Make ready 1 tbsp Margarine or butter
6. Get 1 Salt and pepper
7. Get 2 tbsp White wine
8. Make ready 1 can Canned cream corn
9. Take 180 ml Soy milk or milk
10. Prepare 1 Parmesan cheese (for finishing)

Transfer mash to a bowl; stir in the remaining corn. It's creamy, garlicky, packed with corn, and finished with fresh herbs and parmesan. Perfect cozy, summer dinner for any night of the week. Meanwhile in a medium bowl, mix together the butter, cream-style corn, water, caster sugar, salt and milk to make the sauce.

Instructions to make Chicken and Sweet Potatoes Simmered in Creamed Corn:

1. Cut the chicken thigh meat into bite-size pieces and sprinkle with salt and pepper (not listed). Thinly slice the onion.
2. Wash the sweet potato well and cut into chunks, leaving the peel on. Soak in water.
3. Heat olive oil in a pot and add the chicken thigh meat. After it's browned on all sides, remove from the pot.
4. Heat margarine in the pot from Step 3, add the onions, and stir fry. Add salt and pepper. When the onion softens, add white wine, cover and steam for about 1 minute.
5. Add creamed corn and soy milk to the pot from Step 4 and stir. Add the sweet potatoes, cover with a lid and simmer for about 20 minutes, until the sweet potatoes are soft.
6. Return the chicken from Step 3 to the pot, stir and cook for 2-3 minutes. Adjust the flavor with salt and pepper (not listed) and it's done.

Caramelized sweet potatoes and red onion are the bed for chicken thighs that cook up fast in a very hot oven–perfect for a quick healthy chicken dinner. Serve with a fall salad of mixed greens, sliced apples and blue cheese. Serve warm topped bacon, green onions, and optional jalapeno peppers. Recipe Source: adapted with some changes from BHG Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn.

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