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chowder in bowl with toppings

Chicken and Corn Chowder

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  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: american
  • Diet: Gluten Free
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: american
  • Diet: Gluten Free

Ingredients

  • 6 strips bacon, sliced in lardons
  • 1 pound boneless skinless chicken thighs
  • 1 small yellow onion, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, diced
  • 1 – 4oz can green chiles
  • 3 cups chicken broth
  • 2 cups full fat coconut milk
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 1/2 pounds yellow potatoes, diced
  • 2 cups yellow corn
  • 2 tablespoons arrowroot starch
  • 1/4 cup water or broth (to create the slurry)
  • 1/4 cup sliced green onion, plus more for serving
  • Greek yogurt or sour cream, for serving 
  • shredded sharp cheddar cheese 

Method

  1. Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the bacon lardons to the pot. Cook the bacon for four to six minutes until crisp and then remove from the pot.
  2. Add the diced chicken thighs to the pot. Cook for four to six minutes until the chicken has browned.
  3. Add the diced onion, diced celery, and garlic to the pot. Cook for two to three minutes until the onions begin to become translucent.
  4. Add the diced potatoes, dried oregano, green chiles, bay leaves, dried parsley, cumin, salt, and pepper to the pot and stir until well combined.
  5. Pour in the full fat coconut milk and chicken broth. Stir until combined and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cover. Let the chowder simmer for twenty to twenty-five minutes until the potatoes are fork tender. Add in the corn and cook for one minute to heat it through.
  6. Next, create a slurry my whisking together the arrowroot starch with 1/4 cup of water or chicken broth. Stir the slurry into the chowder, it should start to thicken. Once thickened, stir in three-fourths of the cooked bacon and one-fourth a cup of green onion.
  7. Finally, stir in three-fourths of the cooked bacon and sliced green onion.
  8. Give the chowder a taste and season with more salt and pepper, if needed. Serve the chowder in bowls topped with sliced green onion, crispy bacon, cheddar, and Greek yogurt or sour cream.

Find it online: https://allthehealthythings.com/chicken-and-corn-chowder/