Recipe Time with Chef Spath: Chowder & Grilled Cheese Sandwiches

Hi Couples family,

This week Chef Spath and I are excited to share with you another Jamaican fall recipe to share with your sweetheart this season. Hope you enjoy it as much as I did!

Sweet Potato and Leeks Chowder with Jerk Chicken Grilled Cheese Sandwiches


8 oz sweet potatoes (washed, peeled and diced)
2 cups leeks (washed and roughly chopped)
3 cups chicken broth
¼ tsp ground cumin
1 cup unsweetened coconut milk
pinch red pepper flakes
salt & freshly ground black pepper
1tbsp olive oil
1 each small onion (peeled and diced)
2 cloves garlic - crushed
1 sprig thyme
In a heavy saucepan heat the olive oil. Add the onion and garlic and saute for 1 minute. Add cumin and red pepper flakes. Add the raw potatoes and saute for 1 minute. Add leeks. Add chicken broth and coconut milk. Bring to a boil and simmer until potatoes are done (about 20 minutes).
Remove Thyme. Blend with a stick blender (or in the food processor) and strain. Add salt and freshly ground black pepper to taste..


4 slices sourdough bread
4 tbsp soft butter
1 small onion
4 slices aged cheddar cheese
1/2 cup shredded jerk chicken (or sliced chicken breast, roasted with jerk seasoning if jerk chicken is not available)
cracked black pepper

  • In a heavy saucepan melt butter. Add sliced onion and caramelize until golden brown. Season with salt and pepper
  • Butter bread and add sliced cheese
  • Add shredded jerk chicken and caramelized onions. 
  • Add one more slice of cheese 
  • Add top slice of bread
  • Butter bread on the outside and grill in a char grill pan on both sides

Plate, then enjoy! Preferably with some rum :)


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