Chicken Corn Chowder (dairy free, gluten free)
This recipe is great for when you want something warm and satisfying... but also have to cater to your family's stomach issues (no pork, dairy, or stock).
- Preparing Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 onion chopped
- 1 clove garlic minced
- 1/2 cup margarine
- salt & pepper
- 3 stalks celery chopped
- 1st bowl (large)
- 1 carrot chopped
- 1/2 cup all purpose flour (i used cloud 9 gluten free)
- 2nd bowl (medium)
- 3 potato diced
- 3 cups corn
- 2 chicken breast cooked and shredded*
- 3 1/2 cups vegetable broth organic
- no bowl
- 2 1/2 cups coconut milk or cream
- 1 pinch nutmeg
- Carbohydrate 33.8800234164386 g
- Cholesterol 74.5500001742623 mg
- Fat 25.7941755340851 g
- Fiber 4.16403633829388 g
- Protein 10.2204486254363 g
- Saturated Fat 15.247213586519 g
- Serving Size 1 1 Serving (332g)
- Sodium 1720.25244862666 mg
- Sugar 29.7159870781447 g
- Trans Fat 1.89905438811291 g
- Calories 396 calories
In a large saucepan, melt butter. Add onion, carrot, celery, and garlic. Cook for 2 minutes. Add flour and cook until lightly browned. Set aside to cool. In medium saucepan, combine corn, chicken, and stock and bring to a boil. Simmer for 10 minutes. Whisk into the saucepan with the flour and vegetables. Bring to boil to thicken. Add coconut cream, nutmeg, and salt and pepper. Just before serving, add butter to the pot of soup.
