Ground chicken
Egg, beaten
Italian breadcrumbs
Canola oil
Medium-sized sweet potato, diced
Red bell pepper, diced
Frozen or canned corn niblets
Spinach, chopped
Chicken broth (sodium reduced)
5% M.F. cooking cream
Sriracha sauce
Chorizo, diced
Salt and pepper
In a bowl, mix the ground chicken with the beaten egg and Italian breadcrumbs. Then, form ping-pong-sized meatballs.
In a large saucepan, sweat the onion in oil for 2 minutes.
Add the chicken meatballs and cook 5 minutes or until the exterior of the meatballs is golden.
Add the sweet potato cubes, bell pepper slices, corn niblets, and spinach. Stir using a wooden spoon.
Transfer the ingredients into a pot and incorporate the broth.
Season to taste and cook about 30 minutes or until the sweet potatoes are soft.
Add the cooking cream and Sriracha. Let simmer another 2 minutes.
Add the chorizo cubes and serve the corn chowder (chicken soup style!).
