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


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