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Garden Veggie Chicken, Corn + Potato Chowder {Paleo, Whole30, DF, GF}

Updated: Jun 17

This light chowder is packed full of veggies + is sure to warm you up! There’s something about soup simmering on the stove that makes a house feel like a home. This Garden Veggie Chicken, Corn + Potato Chowder goes the extra step and turns your house into a super-healthy home! Corn, kale, carrots, zucchini, potatoes, garlic, scallions, + fresh herbs are all packed into this hearty chowder!

The weather is sure starting to cool down around here and really feeling like fall. Fall is one my favorite seasons…not just the gorgeous colors that landscape these parts of the Pacific Northwest, but the food!!! I absolutely love cooking with fall food…squash, fresh apples, soups, stews…oh, and chai tea:)…I love it all!! I’m even more excited this year because we have a garden!

This soup is a fabulous way to use up the last of this year’s garden harvest. Even if you don’t have a garden this soup is a great way to get your fresh veggies in before old man winter comes along!

I’m excited because my husband volunteered to help me in the garden this weekend!! Thanks babe:). It’s amazing how things can get away from you so fast! I felt like I had a good handle on the garden and then life got busy and so did the garden producing a harvest + weeds! The trouble is the bug-a-boos are enjoying the harvest too and things need a little cleaning out!

This week I have been practicing gratitude + grace (I have a long ways to go) and it’s truly amazing how it has changed my attitude! Even if we get behind in things we need to remember to give ourselves a little grace and be thankful for how far we’ve come + be grateful for all of our blessings! I definitely need to remember this and am preaching to the choir:)!

When we practice gratitude + giving ourselves + others a little grace happiness + joy will be at our doorstep!

Would love for you to give this recipe a try + let me what you think in the comments! Enjoy!

Shout for joy to the Lord, all the earth. Worship the Lord with gladness; come before Him with joyful songs. Know that the Lord is God. It is He who made us, and we are His; we are His people, the sheep of His pasture. Enter His gates with thanksgiving and His courts with praise; give thanks to Him and praise His name. -Psalm 100:1-4

Check out my Squash Burrito Bowl with Roasted Garlic Cashew Crema for another great way to get your veggies!

Garden Veggie Chicken, Corn + Potato Chowder {Paleo, Whole30, Dairy-Free, Gluten-Free}

Packed full of veggies and flavor…this comforting soup is sure to warm you up! Quick Tip: Once you get started this comes together pretty fast so I recommend getting all your ingredients prepped ahead of time.

Course: Main Course, Soup

Cuisine: dairy-free, gluten-free, paleo, whole30

Keyword: carrots, corn, garden soup, garden vegetables, Kale, potatoes, soup, Zucchini

Author: Alicia Raymond


  1. 4 bone-in chicken thighs (preferably organic + free range) + extra virgin coconut oil + salt + pepper for roasting chicken*

  2. 1 tbsp extra virgin olive oil + more for drizzling on top

  3. 3 cups 1/2-3/4 inch diced Yukon gold potatoes (no need to peel…I just peel off bad parts:))

  4. 2 cups 1/2-3/4 inch diced carrots

  5. 2 cups 1/2-3/4 inch diced fresh zucchini

  6. 4-5 cloves garlic

  7. 7 fresh sage leaves

  8. 1 cup fresh corn cut off off the cobb**

  9. sea salt + pepper to taste

  10. 1/3 cup white wine

  11. 6 cups chicken broth, preferably homemade

  12. 1 small bunch fresh thyme sprigs

  13. 1/4 cup coconut cream***

  14. 1/3 cup chopped fresh parsley + more for topping

  15. 4 cups de-stemmed kale + torn into bite-sized pieces

  16. sliced green onion for topping


Preheat oven to 425 degrees.

Place chicken on a sheet pan lined with parchment paper. Drizzle with a good amount of extra virgin olive oil +sea salt + pepper.

Roast for about 40 minutes until skin is lightly browned +crispy.

Remove from oven and let cool.

Next, head a large heavy-bottom stock pot to medium-high with 1 tbsp extra virgin olive oil.

Once heated, add in potatoes + carrots, stir to coat in oil + cook stirring frequently (potatoes like to stick to the bottom) for 5 minutes.

Add-in zucchini, garlic + sage. Cook for about 2 minutes, stirring frequently

Salt + pepper vegis to taste.

Pour in wine + scrape bottom of pot to de-glaze with a wooden spoon.

Add in corn and stir to combine and let cook for less than a minute.

Pour in broth, stir in thyme + bring to boil.

Turn down to simmer for 1 hour, stirring occasionally.

Remove thyme sprigs + add in kale the last couple of minutes.

Remove from heat + stir in 1/3 cup parsley + coconut milk

Taste (carefully;)) + add in more salt + pepper if needed.

Ladle into bowls and top with green onions, more parsley, a drizzle of EVOO + extra sprinkling of sea salt + fresh ground pepper.



*You can also use rotissary chicken from the store here. Any shredde chicken meat will work here; however, you get the most flavor by roasting it bone-in. 4 bone-in chicken thights yields about 3 cups. **Be sure to include all the juices too. It will help add creaminess to the soup. ***This is my favorite brand (less expensive at Costco). Open the can + remove the creamy part off the top to get the coconut cream. Be sure not to shake or stir it before you open it! You can also purchase canned coconut cream. Recipe adapted from –

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