Spring Chicken corn chowder

Who is ready for spring weather and food? I hope this beautiful weekend is not just another tease for spring. I have decided to make a healthy version of chicken and corn chowder for dinner tonight. It is an easy, healthy, gluten free dinner chalk full of nutrients.

INGREDIENTS

  • 1 cup quinoa
  • 1 lb chicken breast or skinless, boneless chicken thighs
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red pepper diced
  • 1 tsp minced garlic
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1 1/2 tsp salt
  • ¼ cup gluten free flour
  • 3 cups chicken stock made into broth
  • 2 cups low fat milk
  • 4 cups fresh corn cut off the cob
  • 1 can white kidney beans (make sure to drain and rinse)
  • Top with green onions and cheddar cheese and ½ piece of crispy bacon
  1. In a large pot, toast quinoa over medium heat for 2-3 minutes.
  2. Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. Add garlic, parsley, thyme and salt and cook 1 minute.
  3. Stir in gluten free flour until combined. Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup. You will have a thick soup. Add raw chicken and let cook on low heat for a few hours. Then shred the chicken and add back into soup.
  4. While soup cooks, cook bacon in microwave.
  5.  Add corn and beans and heat through, serve.

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