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Chicken + Corn Chowder

Servings: 4

Ingredients

  • 1 lb. boneless skinless chicken breast or thighs I used both
  • 1 medium yellow onion diced small
  • 2 celery ribs diced small
  • 2 carrots peeled and diced small
  • 3 cloves fresh garlic minced
  • 2 large Russet potatoes peeled and small diced
  • 1 1/2 cups frozen organic corn
  • 3 cups chicken bone broth or stock
  • 2 Tbsps gluten-free flour or Arrowroot powder
  • 1 cup unsweetened coconut milk almond milk, or cashew milk
  • sea salt and freshly ground black pepper to taste, about 1/4 teaspoon each
  • a small bunch of chives chopped
  • 1/2 tsp chili flakes or to taste

Instructions

  • Heat oil in a large stock pot over medium heat.
  • Add chicken and cook for about 8-10 minutes, or until golden and cooked through. Remove and once ready to handle chop or shred it into small bite size pieces.
  • Into that same heated pot, add in onion, celery, carrots and garlic; Sauté for about 4-5 minutes.
  • Stir in potatoes, corn, and chopped chicken. Pour in your broth and stir to combine. Bring everything to a brisk boil.
  • Meanwhile, in a small cup, whisk your flour and milk together until there are no clumps.
  • Turn heat down to LOW.
  • Slowly pour your milk mixture into the soup and stir until well combined.
  • Season with sea salt and pepper to taste.
  • Cover and cook on low for about 20 minutes, stirring occasionally, until potatoes are tender and soup is thick and creamy.
  • Once your soup is ready, serve garnished with chopped chives and chili flakes.
  • Enjoy!