Chicken Corn Chowder (WEM)
Recipes | November 13, 2016
*yields 4 portions
Ingredients:
4 slices bacon cut into small pieces
1 large shallot coarsely chopped
1 tbsp butter
4 cups frozen corn
2 cups chicken boulion (I use low sodium Better Than Bouillon)
3 cups of cooked or baked shredded chicken
1 1/2 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 can organic diced tomatoes drained (14.5oz)
1/4 tsp xanthan gum
freshly ground black pepper
Instructions:
- Cook the bacon pieces in a large pot over medium/high heat until they start to turn golden brown but don’t over cook to make them crispy.
- Lower the heat to medium. Add the chopped shallot to the bacon and sauté until the onion turns soft – about 4 minutes.
- Add the corn and butter and cook for about 2 minutes. Add the 2 cups of chicken bouillon and cook for another 4 minutes.
- Add the heavy cream and sprinkle with the xanthan gum. Keep stirring until the soup begins to thicken.
- Add the drained diced tomatoes and mix well.
- Transfer half of the soup into the high speed blender and mix until smooth. Pour the mixture back into the pan.
- Add the cooked shredded chicken, and shredded cheese. Cook while stirring until the cheese melts.
- Season with freshly ground pepper to taste.
Macros Per Portion:
Calories: 861.4
Carbs: 40.8 g
Net Carbs: 35.4 g
Fat: 59.7 g
Protein: 45.1 g
Private Member |
I think I’m doing my next round of meal plan just so I can make this soup! It is the absolute best soup I’ve ever tasted. Even my parents admit to liking it, and they refuse to eat anything “healthy” or “green” that I make. This recipe gets an X. Like a Zuzka X. It’s THAT good! Thank you!
Private Member |
finland
I’ve made this soup a several times already and my family loves it! Even our six-year-old, who doesn’t eat chicken. I don’t use the blender for this, because I’m lazy, but the soup is great anyways.