Chicken & Corn Chowder

• Gluten free

• Meat

  • 2 cups Chicken breast, boneless skinless

• Produce

  • 2 Carrots, medium
  • 2 cups Corn, frozen
  • 1 15-ounce can Creamed corn
  • 2 tsp Garlic
  • 1 8-ounce can Green chiles
  • 3 Green onions
  • 1 Italian (flat leaf parsley, fresh
  • 1 cup Potatoes
  • 1 White onion, small

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2/3 cup Heavy cream
  • 2/3 cup Milk, nonfat

Found on yellowblissroad.com

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, diced
• 2 medium carrots, cut into bite-sized pieces
• 2 teaspoons minced garlic (4 cloves)
• 1 15-ounce can creamed corn
• 2 cups frozen corn
• 1 8-ounce can green chiles
• 4 cups low sodium chicken broth
• 2 cups diced or shredded boneless, skinless chicken breast
• 1 cup peeled and diced potatoes
• ⅔ cup heavy cream*
• ⅔ cup nonfat milk*
• 1 teaspoon salt
• ¼ teaspoon pepper
• 3 green onions, diced
• Fresh Italian flat leaf parsley for garnish, if desired

Directions

• In a large pot (5 quart) heat olive oil over medium heat and add diced onion and carrots. Season with a pinch of salt. Cook, stirring often, for several minutes until translucent. Add garlic and cook for about a minute. Stir in green chiles, corn, creamed corn, chicken, potatoes and chicken broth. Bring to a boil and simmer until potatoes are cooked and fork tender; about 25-30 minutes. Turn off heat and stir in heavy cream and milk. Season with salt and pepper to taste. Garnish with chopped green onions and fresh parsley, if desired.
• To thicken, if you desire, ladle about ½ cup of the broth in a small bowl and whisk in 2 tablespoons of flour. Once completely combined, pour this mixture into the soup. It will thicken in minutes upon standing.
• *Instead of heavy cream and nonfat milk, you could replace with half & half, or use all heavy cream or all nonfat milk, if you choose.