Posterous theme by Cory Watilo

Chicken and Corn Chowder

So I obviously can't have this anymore...it has diary and flour with gluten and corn with sugar...BUT...it's still low in fat  and since it looks like it's gonna be kinda chilly in the evenings this weekend I thought some of you might wanna try it.  It's not heavy like a stew so it's probably pretty good for this time of year anyway.  If you would like to make it gluten free you could just substitute the regular flour with some arrowroot starch or tapioca starch flour.  Both have a thickening property like all purpose flour.  For cooking the chicken, I would usually brown mine in my stainless still skillet using no oil.  If you don't have fancy stainless steel cookware like mine and you'd like to brown them without using any oil, you can brown them with some light cooking spray in a non stick pan or just roast them in the oven which is even better.  Rinse the breasts and sprinkle with some sea salt and pepper.  Place them in an glass dish and bake at about 350 or 375 for about 20-30 mins (or until a meat thermometer reaches about 165).  I miss this recipe alot because it was SUPER quick and easy and I always love a 'one pot dish'!  So I think I might play around using almond milk, and some less starchy veggies and see what I come up with.  But in the meantime I hope all you non-vegan, gluten and sugar consuming friends try it out and enjoy it! 

 

 

Comforting Chicken and Corn Chowder

 

¼ cup yellow onion, chopped

¼ cup celery, chopped

¼ cup carrot, chopped

1 Jalapeno pepper, seeded and minced

2 tablespoons all purpose flour

3 cups skim milk

2-3 cups cooked chicken breast, shredded

1 can yellow corn, rinsed and drained

1 can cream corn

¼ teaspoon dried thyme

¼ teaspoon ground red pepper

¼ teaspoon salt

 

1)    Cook chicken, allow to cool and shred with fork, set aside.

2)    Heat dutch oven over medium heat.

3)    Add onion, celery, carrot and jalapeno and sauté until tender – if it gets too dry or begins to stick drizzle in some reserved chicken broth and cover.

4)    Stir in flour, mix will become like a paste.

5)    Stir in milk with a whisk.

6)    Stir in remaining ingredients (chicken, corn, seasonings), continue to stir briskly to avoid sticking and scorching on bottom.

7)    Continue to whisk frequently, cover, and increase heat and bring to a boil.

8)    When chowder reaches a boil, reduce slightly to a simmer, continue to cook, stirring frequently about 5-10 minutes or until it begins to thicken.