Chicken Harvest Chowder

Fall beckons for savory chowders, and earthy sage brings it all together

1 ½ lbs. Boneless skinless chicken thighs, 1 inch cubes

2 teaspoons kosher salt

½ teaspoon freshly ground pepper

4 tablespoons olive oil, divided

½ cup chopped onion

½ cup chopped celery

1 tablespoon minced garlic

2 tablespoons fresh chopped sage 

2 cups sweet potato, peeled ½ inch dice (can substitute butternut squash or carrot)

1 cup golden yukon potato, peeled ½ inch dice

¼ cup flour

3 cups chicken stock

½ cup My Brother’s Farm Stand, House or Original Salsa

Sour cream, fresh sage leaves for garnish

Season chicken with salt/pepper.  Sear in hot dutch oven with 2 tablespoons olive oil.  Remove. Lower heat.  In same dutch oven, saute onion, celery, garlic and sage in 2 tablespoons olive oil until they start to soften. Add sweet potato, golden yukon and cook 3-4 minutes stirring occasionally. Dust with flour and stir together and cook 1 minute.  Slowly add chicken stock and My Brother’s Salsa.  Add seared chicken to vegetable mixture. Reduce to simmer, cover and cook 20-25 minutes until vegetables are tender.  Ladle into bowls,  garnish with sour cream and sage leaves.