Chicken and Corn Chowder

Name: Chicken and Corn Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 6 pieces Bacon (6 strips bacon, sliced in lardons); 1 lb Chicken Thigh (1 pound boneless skinless chicken thighs); 1 piece Yellow Onion (1 small yellow onion, diced); 2 pieces Celery (2 celery ribs, diced); 4 cloves Garlic (4 cloves garlic, diced); 1 oz Green Chili (1 – 4oz can green chiles — up to 4); 3 cup Chicken Broth (3 cups chicken broth); 2 cup Coconut Milk (2 cups full fat coconut milk); 1 tsp Cumin Seeds (1 teaspoon cumin); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper, plus more to taste); 1 tsp Dried Parsley (1 teaspoon dried parsley); 1 piece Bay Leaves (1 bay leaf); 1 ½ lb Yellow Potato (1 1/2 pounds yellow potatoes, diced); 2 cup Corn (2 cups yellow corn); 2 tbsp Arrowroot Starch (2 tablespoons arrowroot starch); ¼ cup Water (1/4 cup water or broth (to create the slurry)); ¼ cup Scallion (1/4 cup sliced green onion, plus more for serving); 0 pieces Greek Yogurt (Greek yogurt or sour cream, for serving); 0 pieces Cheddar Cheese (shredded sharp cheddar cheese)

Chicken and Corn Chowder - Dinner (American)

40 minAmerican

Servings6

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Gluten Free
Dairy Free
Egg Free

Ingredients

For 6 servings

Bacon6 pieces · 6 strips bacon, sliced in lardons
Chicken Thigh1 lb · 1 pound boneless skinless chicken thighs
Yellow Onion1 piece · 1 small yellow onion, diced
Celery2 pieces · 2 celery ribs, diced
Garlic4 cloves · 4 cloves garlic, diced
Green Chili1 oz · 1 – 4oz can green chiles — up to 4
Chicken Broth3 cup · 3 cups chicken broth
Coconut Milk2 cup · 2 cups full fat coconut milk
Cumin Seeds1 tsp · 1 teaspoon cumin
Dried Oregano1 tsp · 1 teaspoon dried oregano
Table Salt1 tsp · 1 teaspoon salt, plus more to taste
Black Pepper¼ tsp · 1/4 teaspoon black pepper, plus more to taste
Dried Parsley1 tsp · 1 teaspoon dried parsley
Bay Leaves1 piece · 1 bay leaf
Yellow Potato1 ½ lb · 1 1/2 pounds yellow potatoes, diced
Corn2 cup · 2 cups yellow corn
Arrowroot Starch2 tbsp · 2 tablespoons arrowroot starch
Water¼ cup · 1/4 cup water or broth (to create the slurry)
Scallion¼ cup · 1/4 cup sliced green onion, plus more for serving
Greek Yogurt0 pieces · Greek yogurt or sour cream, for serving
Cheddar Cheese0 pieces · shredded sharp cheddar cheese

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Steps

1Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the bacon lardons to the pot. Cook the bacon for four to six minutes until crisp and then remove from the pot.
2Add the diced chicken thighs to the pot. Cook for four to six minutes until the chicken has browned.
3Add the diced onion, diced celery, and garlic to the pot. Cook for two to three minutes until the onions begin to become translucent.
4Add the diced potatoes, dried oregano, green chiles, bay leaves, dried parsley, cumin, salt, and pepper to the pot and stir until well combined.
5Pour in the full fat coconut milk and chicken broth. Stir until combined and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cover. Let the chowder simmer for twenty to twenty-five minutes until the potatoes are fork tender. Add in the corn and cook for one minute to heat it through.
6Next, create a slurry my whisking together the arrowroot starch with 1/4 cup of water or chicken broth. Stir the slurry into the chowder, it should start to thicken. Once thickened, stir in three-fourths of the cooked bacon and one-fourth a cup of green onion.
7Finally, stir in three-fourths of the cooked bacon and sliced green onion.
8Give the chowder a taste and season with more salt and pepper, if needed. Serve the chowder in bowls topped with sliced green onion, crispy bacon, cheddar, and Greek yogurt or sour cream.