We are hunkered down today waiting for our third Nor’easter of the month so I decided that we needed chowder for dinner. I pulled out an old recipe that I used to make before I was diagnosed with Celiac’s and overhauled it for gluten and dairy so that it now is a comforting meal that you can enjoy as well. I also made some gluten free, dairy free super fast bagels to go with the chowder instead of rolls. Everything tasted perfect as I listened to the ice ping off the windows and fire crackling in our fireplace.
This chowder comes together pretty quickly especially if you have a rotisserie chicken in your fridge. I used to buy one a week to use in sandwiches, salads, and soups. If you don’t have access to pre-cooked chicken, I just put a large chicken breast in a small casserole dish, cover it with foil, and bake it at 325 degrees for 45 mins. It is hands off time but still something to plan.
I start by cooking the bacon in a large dutch oven and saving the grease. I add 3/4 of the green onions, pepper, and garlic to bacon grease over a medium low heat. Now my kitchen really smells good!
Then I add 3/4 of the bag of the corn, a dash of red pepper (to taste) as well as salt and pepper to the pot and bring the temperature up to medium. I am not always that patient so some of my corn is still frozen when I put it in the pot. I just let it cook a little longer.
Then I sprinkle the cornstarch on top and mix it all together stirring almost constantly. Then I add the broth, chicken, and sweet potatoes and bring it to a boil. The liquid won’t quite cover the vegetables. When you cover and simmer it, the potatoes will still soften nicely. While that is happening, I combine the rest of the corn and the coconut milk in my blender and make it smooth. It gives the chowder a creamier feel without adding all the cream!
When the sweet potatoes are soft, I add the milk and corn mixture to the pot and let it thicken a little. Then I top it with crumbled bacon, cilantro, and green onions. Now I feel warmer!
Enjoy!
Keilee
Yields 4 servings
The quick comfort food will take the chill off of any day. With creamy corn, chicken and sweet potatoes, you'll feel the warmth right down to your toes.
15 minPrep Time
25 minCook Time
40 minTotal Time
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Ingredients
- 4 slices of bacon
- 1 yellow or orange pepper, chopped
- 6 green onions, chopped (1/4 reserved for garnish)
- 1 clove garlic, minced
- 1 (16 ounce) bag frozen corn, thawed
- 3 tablespoons cornstarch
- 2 cups cooked chicken, diced or shredded
- 1 1/2 cups diced sweet potato or yam
- 14 ounces chicken stock, homemade or store bought - be sure it is yeast free
- 2 cups coconut milk
- salt, pepper, and ground red pepper to taste
- cilantro for garnish, optional
Instructions
- Cook bacon on medium high heat in a large dutch oven until crisp.
- Remove the bacon and drain on a paper towel. Reserve the grease in the dutch oven.
- Turn the heat down to medium low and add the onions, pepper, and garlic.
- Sauté until the pepper begins to soften, 1-2 minutes.
- Add 3/4 of the bag of corn, salt, pepper, and a dash of red pepper to taste.
- Bring the heat up to medium and cook 5-6 minutes.
- Sprinkle the cornstarch over the vegetables in the pot and stir well to coat.
- Add the chicken, sweet potatoes, and broth.
- Bring to a boil, then reduce the heat, cover and simmer for 10-15 minutes until the potatoes are tender.
- While the chowder is simmering, combine the remainder of the corn and the coconut milk in the blender and blend until smooth.
- Once the potatoes are tender, add the purée to the dutch oven and cook 3-5 minutes until it thickens a little and is warmed through.
- Top with bacon, reserved green onions, and cilantro for garnish.
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