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!
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.
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