01.14.19

Creamy Chicken and Potato Chowder

Creamy Chicken and Potato Chowder

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. 

Creamy Chicken and Potato 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.

Creamy Chicken and Potato Chowder
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1.5 cups carrot, medium dice (or 1 large carrot)
  2. 1 cup celery, medium dice (or 3 stalks)
  3. 1 cup yellow onion, finely diced (or 1/2 medium onion)
  4. 2 cloves garlic, minced
  5. 1 teaspoon kosher salt
  6. 1/2 teaspoon black pepper
  7. 2 tablespoons extra virgin olive oil
  8. 1.5 cups sliced baby bella mushrooms (about 4 mushrooms)
  9. 2 tablespoons arrowroot flour
  10. 4 cups low sodium chicken broth
  11. 1 russet potato, scrubbed and cut into 1/4 inch cubes
  12. 1/2 teaspoon dried thyme
  13. 1 bay leaf
  14. 2.5 cups diced cooked chicken (I use a rotisserie chicken)
  15. 1 bunch Swiss chard (or 4 cups baby spinach)
  16. 1 cup coconut milk, full fat and unsweetened (I use Thai Kitchen brand)
For serving
  1. 4 slices of bacon, cut into 1/4 inch pieces and fried until crispy
  2. 2 tablespoons freshly chopped parsley
  3. 2 tablespoons freshly chopped chives
Instructions
  1. 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.
  2. Reduce heat to medium and add arrowroot flour. Stir until arrowroot has dissolved into the vegetables and the clumps have dissolved.
  3. While stirring, slowly pour in the chicken broth, scraping up any brown bits in the bottom of the skillet.
  4. 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.
  5. Add the chicken and stir to combine. Cover and cook, simmering, until the potatoes are fork tender, about 10 minutes.
  6. 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.
  7. Once the cook time is up, stir in the greens and let wilt, about 1 minute.
  8. Stir in the coconut milk and cook, stirring, for 2 minutes.
  9. Taste broth and adjust seasoning, if desired.
  10. Garnish with crispy bacon, parsley and chives.
  11. Serve and enjoy!
The Defined Dish https://thedefineddish.com/

10 Comments

  • Reply
    Rachel
    January 19, 2021 at 4:36 pm

    Ok I know this post is older, but I’ve been making this since you first posted it and it’s become a staple in our house!! I always make sure I have the ingredients on hand to make this! There’s something extra special about this soup, I don’t know what it is, but it’s so dang delicious every time! I’m not even a huge fan of mushrooms (texture-wise) but they add such a delicious flavor! And of course everything is better topped with crispy bacon! 🙂

  • Reply
    Stacy
    December 30, 2020 at 11:52 pm

    This was so delicious! Pretty sure this is my favorite soup now, not even kidding! Only thing I subbed was plain nutpods for the coconut milk since my husband can’t have a lot of coconut. We loved it!!

  • Reply
    Lindsey
    December 21, 2020 at 4:42 pm

    Any idea how this soup freezes?! I love to make double batches and freeze some for later. Have you ever tried it?

    • Reply
      Alex
      December 21, 2020 at 8:04 pm

      It freezes okay, not the best since it has such a cream base to it– it tends to separate.

  • Reply
    Pam Truscott
    December 14, 2020 at 1:34 am

    This is hands-down the best soup ever! I am obsessed! You are amazing! Thank you!

  • Reply
    Carol
    November 29, 2020 at 11:59 pm

    Is there a substitution for the coconut milk or is it needed for the flavor of this recipe?

    • Reply
      Alex
      November 30, 2020 at 4:05 pm

      You can use heavy creamer

      • Reply
        Carol
        December 1, 2020 at 1:48 am

        thank you! it looks delicious–can’t wait to try it.

  • Reply
    Erica
    November 19, 2020 at 6:02 am

    SO filling and delicious. Cut the recipe in half and it was perfect for 2 with a little leftover. Didn’t use mushrooms (not my fave), and subbed chives for green onions. So so good.

  • Reply
    Kim
    November 6, 2020 at 7:43 pm

    THIS soup is just what was needed today! Comfort in a cup (because soup always tastes better out of a giant soup mug)! I had to sub boiled chicken thighs and shiitake mushroom because that’s what I had. Didn’t have bacon, parsley, or chives, so topped with green onions, cilantro, and Fresno pepper (because we like a little kick). It is delicious! And a very forgiving recipe for the subs I had to make!

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