Despite the number of ingredients in this recipe, this pot of chowder comes together easily. It makes a lot, so it's great to make for guests or bring to a potluck. It is gluten-free and easily dairy-free with simple flavors that are hearty and delicious. Thyme and parsley lend a wholesome, homemade sweetness to this dish that's hard to come by these days.
Chicken Corn Chowder Recipe
(45 minutes, 6-8 servings)
3 Tbsp grass-fed ghee (or coconut oil for dairy-free)
1/2 of a large yellow onion, diced
2 celery stalks, diced
2 carrots, diced
8 cups chicken broth* (note about bone broth)
5 yellow potatoes, diced
1/4 teaspoon of pepper
1 tsp of salt
1 Tbsp of thyme
4 cups of organic frozen corn
3 cups of cooked chicken, chopped into bite-sized pieces
1/2 bunch of flat leaf Italian parsley, chopped
3 tablespoons of arrowroot + 3 Tbsp of water*
1 tsp of apple cider vinegar
salt & pepper, to taste
In a large stew pot, saute onions in ghee over medium for about 5-7 minutes, until translucent.
Add celery and carrots to the pot and saute for another 5 minutes. It's okay if the onions are beginning to brown, just be sure to stir often to prevent sticking. You can also add more ghee or a little water to the pot, if necessary.
Add the broth, potatoes, salt, pepper, and thyme to the pot. Raise the temperature to medium-high until boiling then reduce to a simmer and cook until the potatoes are fork-tender, about 10 minutes.
Add the corn, chicken, and parsley and let it return to a simmer, about 3-5 minutes.
In a small container, combine the arrowroot & water to make a slurry. Ladle a small amount of the hot broth from the pot into the slurry to loosen and warm it up.
Once the pot is simmering again, slowly add the slurry in while mixing. Let the chowder thicken while simmering for a few minutes longer, then remove from heat and let sit for five minutes.
If you want your chowder to be thicker than it is, you can smash some of the potato against the side of the pot. The broken up potato will thicken the broth. Alternatively, you can repeat steps 5 & 6 with a smaller amount of slurry.
Add apple cider vinegar and give it a stir.
Add salt & pepper to taste, then serve.
I like to use half bone broth and half chicken stock but any combination of these two is appropriate. I even used left-over turkey bone broth last time I made this and it was delicious.
You could easily substitute cornstarch for arrowroot. Use what you have on hand!
I didn't add sherry to this recipe but it would be a delicious addition, especially with the thyme... Yum! Add a tablespoon or two while adding the ACV and let me know how it turns out.