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Corn Chicken Chowder

Corn Chicken Chowder

Lindsey Cochran
Corn Chicken Chowder is a warming, hearty soup that all your guests will enjoy.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 6 people

Ingredients
  

  • 1 pound diced, chicken
  • 2 tablespoons ghee
  • 1 small chopped, onion
  • 5 stalks diced, celery
  • 5 carrots, diced
  • 1/2 cup gluten free flour
  • 4 cups chicken broth
  • 3 cloves garlic
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 2 cups half/half
  • 1 pound potatoes
  • 1 12 ounce bag frozen sweet corn
  • 1 12 ounce bag frozen lima beans

Instructions
 

  • In a large pot or dutch oven set to medium/high heat add 1 tablespoon of ghee.
  • Once the ghee has melted, add the diced chicken.
  • Next, add the carrots, celery, and onion and sauté with the chicken until the chicken begins to brown and the vegetables are soft. About 10 minutes.
  • Add the additional tablespoon of ghee along with the flour. Mix in the flour and cook for about 1 minute.
  • Add the chicken broth, dried thyme, salt, pepper, and garlic. Bring to a boil.
  • Add the half and half and diced potatoes. Allow the potatoes to cook for 20 minutes until fork tender. Stir continuously.
  • Add the corn and lima beans and set the temperature on low and allow to simmer for an additional 10 minutes.

Notes

Serve with bacon bits and crusty bread.