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.
Quick Tip: Once you get started this comes together pretty fast so I recommend getting all your ingredients prepped ahead of time.
Ingredients
- 4 bone-in chicken thighs (preferably organic + free range) + extra virgin coconut oil + salt + pepper for roasting chicken*
- 1 tbsp extra virgin olive oil + more for drizzling on top
- 3 cups 1/2-3/4 inch diced Yukon gold potatoes (no need to peel...I just peel off bad parts:))
- 2 cups 1/2-3/4 inch diced carrots
- 2 cups 1/2-3/4 inch diced fresh zucchini
- 4-5 cloves garlic
- 7 fresh sage leaves
- 1 cup fresh corn cut off off the cobb**
- sea salt + pepper to taste
- 1/3 cup white wine
- 6 cups chicken broth, preferably homemade
- 1 small bunch fresh thyme sprigs
- 1/4 cup coconut cream***
- 1/3 cup chopped fresh parsley + more for topping
- 4 cups de-stemmed kale + torn into bite-sized pieces
- sliced green onion for topping
Instructions
- 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.
- Enjoy!
Notes
*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 - https://bromabakery.com/creamy-chicken-corn-chowder/