When visiting our friends in Arizona, they served a delicious gluten free chicken corn chowder that they found at Safeway, a local grocery store. As soon as I got home, I created a copycat recipe. It is just as delicious, too. Serve as a side dish or main dish with garlic bread, a salad, or both. Use cream, or full-fat coconut milk if you’re dairy-free. Enjoy!
Gluten Free Chicken Corn Chowder
- 1 tablespoon neutral-flavored oil
- 11.3 ounces chicken breast small diced (321 g)
- 2 onions diced
- 4 medium celery stalks thinly sliced (1 cup) (98 g)
- 1-1/4 cups small diced green bell pepper
- +2 tablespoons small diced red bell pepper
- 1 tablespoon fresh minced parsley or 1-1/2 teaspoons dried
- 1/2 teaspoon red hot chili oil
- 2 15-ounce cans organic corn (or 3-1/3 cups fresh or frozen) (520 g)
- 4-1/2 cups peeled russet potatoes small diced (648 g)
- 2 bay leaves
- 1/4 teaspoon ground thyme
- 1 teaspoon sea salt
- Freshly ground black and white pepper to taste
- 10 drops liquid stevia (or sugar, to taste)
- 6 cups gluten free reduced-sodium chicken broth
- 1-1/2 cups full-fat coconut milk or cream
- 1/2 teaspoon turmeric for color
- 2 teaspoons rice starch or 1 Tbsp rice flour
- 2 teaspoons cornstarch
- 4 teaspoons water
Preheat a Dutch oven or large pot over medium-high heat. Add oil and swirl around to coat the bottom of the pot. Add diced chicken and lower heat to medium. Brown the chicken pieces and transfer to a bowl. Add a little more oil and add onion, celery, and green bell pepper. Sauté until vegetables are tender, about 10 minutes. Add chicken back to the pot along with the parsley, and chili oil, corn.
Add the potatoes, bay leaves, ground thyme, salt, black pepper, and liquid stevia (or powdered, to taste).
For a deeper yellow color, sprinkle in the turmeric powder and stir.
Add the chicken broth, coconut milk (or cream), and stir; bring to a boil. Cover, leaving the lid slightly cocked open, and simmer for about 20 minutes or until potatoes are tender. (I used a hand blender to cream a portion of the soup, trying to avoid breaking down the chicken, but missed a bunch of pieces.) If you wish to make this soup creamy, you’ll have to simmer the chicken in a separate pot.
While the soup cooks, combine the rice starch, cornstarch and 4 teaspoons of water. After 20 minutes of cooking, slowly add the rice-corn slurry, while constantly stirring. Simmer another 5 minutes and serve hot, warm, or even chilled.
Once cool, store leftovers in a covered heat-proof container in the refrigerator up to 3 days.