You know how much I love soup, right? It’s a major thing over here in the Snodgrass household except for 1 major problem: Clayton is NOT cool with the amount of soup I make. It’s not that he doesn’t like each of the soups I make it’s the fact that eating soup regularly is not his idea of a complete meal/dinner. HA! Last week, I made soup 3 days in a row (oops) and when he got home he said “SOUP AGAIN?” and I was like yo, watch it you ungrateful little scum bag. haha, just kidding. He had some validity because sometimes, you just get souped out. But this girl? I just can’t ever have enough soup, especially this Creamy Chicken and Potato Chowder.
Anyway, there are some soups in my soup recipe file that Clayton absolutely loves and this chowder is totally one of them and I can tell you why: It’s super filling and it’s got perfect flavor. None of that dainty sh*t going on over here with this chowder.
Typically, Chowder is made with a roux base (aka flour and butter) and finished off with heavy cream; but I’ve worked my magic on a fantastic, creamy base that is Gluten, Grain, and Dairy-Free so that we all can enjoy a thick and hearty chowder guilt-free on any night of the week.
I also love that this Creamy Chicken and Potato Chowder is packed full of so many veggies and my kiddos love it too! I hope you and your family love it as much as mine!
And I am going to close out this blog post by saying one last thing… Soup for life!
SHOP THE POST.
- 1.5 cups carrot, medium dice (or 1 large carrot)
- 1 cup celery, medium dice (or 3 stalks)
- 1 cup yellow onion, finely diced (or 1/2 medium onion)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1.5 cups sliced baby bella mushrooms (about 4 mushrooms)
- 2 tablespoons arrowroot flour
- 4 cups low sodium chicken broth
- 1 russet potato, scrubbed and cut into 1/4 inch cubes
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2.5 cups diced cooked chicken (I use a rotisserie chicken)
- 1 bunch Swiss chard (or 4 cups baby spinach)
- 1 cup coconut milk, full fat and unsweetened (I use Thai Kitchen brand)
- 4 slices of bacon, cut into 1/4 inch pieces and fried until crispy
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped chives
- Heat a large pot or dutch oven over medium high heat with olive oil. When the oil is shimmering, add the carrot, celery, onion, garlic, salt and pepper. Saute, stirring, until tender, about 5 minutes. Then, add the mushrooms and stir. Saute for an additional 2 minutes.
- Reduce heat to medium and add arrowroot flour. Stir until arrowroot has dissolved into the vegetables and the clumps have dissolved.
- While stirring, slowly pour in the chicken broth, scraping up any brown bits in the bottom of the skillet.
- Add the potatoes, dried thyme and a bayleaf increase the heat and bring to a boil. Once the soup comes to a boil, reduce heat so that the soup is lightly simmering.
- Add the chicken and stir to combine. Cover and cook, simmering, until the potatoes are fork tender, about 10 minutes.
- Meanwhile, if you are using Swiss chard, fold the leaves in half and cut off the stem. Then, tighly roll the leaves into a cigar and thinly slice into ribbons.
- Once the cook time is up, stir in the greens and let wilt, about 1 minute.
- Stir in the coconut milk and cook, stirring, for 2 minutes.
- Taste broth and adjust seasoning, if desired.
- Garnish with crispy bacon, parsley and chives.
- Serve and enjoy!