Heavenly Chicken Chowder With Potatoes And Corn. Do you ever have those days where you just feel blahhhh? Well, I am having one of those weeks. I would like to think that the colder weather and darkness in the morning are making my body reject the idea of getting out of my heated bed. Then, I managed to get out of bed. The idea of putting on something other than my pajamas is not overly appealing. Hence why I am still in my pajamas typing this Chicken Chowder With Potatoes And Corn recipe right now. It’s noon.
I would like to give myself credit for still making it to the gym most days and getting the dog to the park. Unfortunately, our meal plan for the week has not seen the same light of hope. There are leftovers listed for three of the nights and I want to make a ground chicken recipe. Dear crockpot, how I love thee on weeks like these…
This Chicken Chowder With Potatoes And Corn recipe is great because it takes a teeny amount of energy for the chopping. After that, just toss everything in the crockpot, try to accomplish something during the day, and you have accomplished making a wonderful dinner using minimal effort. Score! Plus, It will go great with the gluten-free cornbread I baked yesterday.
Heavenly Chicken Chowder With Potatoes And Corn
Ingredients
3 slices chicken breast - or 6 boneless and skinless chicken thighs, for mincing later- ¼ cup yellow onion - or use green spring onions
- ¼ cup celery
- 1½ cups potatoes - chopped
- ½ cup sweet potato - peeled and chopped
- 1 can corn kernels - (14 ounces)
- 2½ cup almond milk
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (chilli powder in British English)
- ⅛ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tbsp. coconut flour
Optional Toppings:
- ½ cup Avocado - diced
- ½ cup Greek yogurt
- ½ cup tortilla chips - crushed
Instructions
- Chop onion and celery. Peel and chop potatoes. Place chicken and all vegetables (including cream corn) into the crockpot. Pour almond milk on top. Add coriander, paprika, chili powder, salt and pepper.
- Set the crockpot on high for 4 hours on high or low for 6 hours.
- Remove the chicken breast from the crockpot and mince. Place minced chicken back into the soup.
- Add 2 tablespoons of coconut flour to the soup. Be sure to evenly distribute the flour over the soup. Stir the soup until you see it thickening. Once it has thickened, you are ready to enjoy it.
