This recipe is so easy to make….the majority of the ingredients are in ‘ones’ - 1 cup of almost everything gets this recipe done.
I would like to dedicate this recipe to Dieter, a fellow teacher, who like all teachers spend their entire working lives dedicated to the children of the next generation…
By: Miriam Borys
Servings: 5-6
Ingredients:
2 tablespoon olive oil
2 tablespoon butter
1 cup onion - diced
1 cup celery - diced
1 cup red bell pepper - diced ( if bell peppers cannot be used, carrots are a good substitute)
1 cup chicken thighs - diced into small chunks OR
1 cup chicken breast (use the chicken meat of choice… it will all taste delicious)
1-2 tsp. smoked paprika
1/4 cup potato starch
1 large white potato - not peeled and diced into large chunks
1 can kernel corn (12 oz./341 ml can) this corn makes the soup sweet according to my dear husband Carl.. If you are not a corn fan, cut back on the corn and add half of this amount… it will still taste awesome
1 400 ml can coconut milk or 400ml of regular milk
4 cups soup stock (broth) of choice. I am using chicken stock for this recipe
2 tablespoon butter
1 cup onion - diced
1 cup celery - diced
1 cup red bell pepper - diced ( if bell peppers cannot be used, carrots are a good substitute)
1 cup chicken thighs - diced into small chunks OR
1 cup chicken breast (use the chicken meat of choice… it will all taste delicious)
1-2 tsp. smoked paprika
1/4 cup potato starch
1 large white potato - not peeled and diced into large chunks
1 can kernel corn (12 oz./341 ml can) this corn makes the soup sweet according to my dear husband Carl.. If you are not a corn fan, cut back on the corn and add half of this amount… it will still taste awesome
1 400 ml can coconut milk or 400ml of regular milk
4 cups soup stock (broth) of choice. I am using chicken stock for this recipe
salt & pepper to taste
Heat a large soup pot over medium and add olive oil and butter.
Sauté vegetables and chicken together until onions are transparent.
Add paprika and salt & pepper.
Add potato starch to thicken the chowder. If gluten is not an issue you can use 1/4 cup of all purpose flour instead of potato starch.
Add coconut milk, corn and diced potatoes.
Add soup stock (veggie or chicken).
Sauté vegetables and chicken together until onions are transparent.
Add paprika and salt & pepper.
Add potato starch to thicken the chowder. If gluten is not an issue you can use 1/4 cup of all purpose flour instead of potato starch.
Add coconut milk, corn and diced potatoes.
Add soup stock (veggie or chicken).
Stir well and leave on the medium high heat to bring up to the boil.
Once boiled, stir and immediately reduce the heat and simmer for 15- 20 minutes until the potato is cooked.
Serve hot with fresh bread or your families favourites crackers.
Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
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Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
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Hello !!! nice recipe i must try this one it looks delicious Thank you :) private chef in austin texas
ReplyDeletethanks for your comment about my chicken corn chowder soup....it is really delicious...so good luck
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