Corn, Potato Chowder with Chicken
I can not believe we are in the middle of June and the weather is still not cooperating…haha….I felt like having a very hearty soup and I thought this would be just perfect! It’s so yummy and definitely good for the soul.
Corn, Potato Chowder soup with Chicken Breast
Creamy Lemon Chicken with Farro Soup
Jan 20
This is a very filling, easy recipe to make. You can serve this as a main dish along with some fresh, crispy, warm bread. It’s not just delicious but also very healthy. Give it a try and this may easily will become one of your favorite soups to make for the family!
Ingredients:
2 shallots
2 organic chicken breasts
1 bag of frozen white corn
1 bag roasted corn
3 large carrots
3 celery stalks
red bell pepper
2 cups of spinach
3 smaller to medium size potatoes
garlic (fresh or I used the frozen garlic cubes which are so easy and amazing)
parsley
oregano
thyme
2 lemons
bouillon
salt
black pepper
half and half
corn starch
ghee
Instructions:
slice chicken up in bigger pieces and put it in a pot covering it with water and boil it with some salt and black pepper until fully cooked and soft
take the chicken out and shred it
cut up your shallots into small pieces and in a separate pot sautée them with 2 tablespoon of ghee until slightly brown (I started using ghee lately as it’s a lot healthier option on high smoke point)
add in the already cut up red bell pepper, I used about 3 x 2 inch slices, which is about 1/2 of the pepper and cut it up in small pieces
add your celery and carrots already cut up into smaller pieces and sautée for a few minutes
2 teaspoon of bouillon, 2 minced garlic cloves, salt pepper , 1 teaspoon of oregano & 1 teaspoon of thyme
add in 1 cup of water and cook it for a few minutes
add in 1 cup of white & 1 cup of roasted corn to the mix and cook for about 5 minutes
add in the already cut up potatoes and cook for an other 5 minutes or so
I added 2 more cups of water (add water as needed to make sure the soup has enough liquid) cook it until the water is boiling
add in the shredded chicken
mix 1 cup of half and half with 1 tablespoon of corn starch, make sure it’s very smooth. Add this mix to your soup (if you would like the soup to be chunky then use more corn starch or you can also add the flour of your choice (2 tablespoon and make sure it’s very smooth before you add it) You want to stir the soup while you add this in very slowly
add 2 cups of spinach and cook it for a few minutes covered with a lid
cut up a 1/2 of a bunch of parsley fine and add this to the mix
squeeze 2 lemons and add the juice to the soup
squeeze a full lemon and add this to your soup, stir it and then you can add in the 1 cup of spinach
cover it and cook it for few more minutes
You can turn it off and let it sit for about 10 minutes prior to serving
You can serve this soup with some extra lemon juice, with habanero, chili sauce or freshly ground black pepper & fresh, warm, crispy bread on the side.
Bon Appetit!