Chicken and Andouille Chowder

Ingredients

2 tablespoons butter
1 poundchicken breast, boneless; cut into 1 inch pieces
1 poundandouille sausage, cut into 1 inch pieces
1 onion, chopped fine
3 leeks, white part only, sliced
2 sweet potatoes, peeled and cubed
3 cups chicken stock
2 tablespoons fresh sage, sliced
1 tablespoon fresh parsley, chopped
1 bay leaf
Salt and pepper to taste
1 cup milk

Directions

• Melt the butter in a heavy saucepan. Add the chicken and cook over moderate heat until golden in color. Transfer to a plate. Add the sausage to the pan and cook to sear. Transfer to a plate.
• Add the onion and leek to the saucepan. Cook until translucent...
• Add sweet potatoes and cook for 3 minutes.
• Return the chicken and the sausage to the pan and add the stock, sage, parsley, and bay leaf. Bring to a boil. Cover and simmer for 10 minutes.
• Discard the bay leaf.
• Puree 1/3 of the soup.
• Add the milk and simmer for 3 minutes.