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Chicken Chowder

Photo: Victor Protasio
Yield

Serves 4 (serving size: about 1 1/3 cups)

A generous splash of light coconut milk enriches this dairy-free chowder, making it creamy while offering a faint sweet flavor that enhances the sweetness of the corn. A spoonful of flour also helps to thicken the broth; for a gluten-free version, you can try substituting 1 1/2 teaspoons cornstarch (you might need to simmer longer to get it to thicken). If you have leftover chicken or a rotisserie bird on hand, you can always use that instead of starting with raw chicken; you’ll want to use about 2 cups shredded or chopped chicken.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 tablespoon thyme
  • 12 ounces chopped skinless, boneless chicken breast
  • 2 cups unsalted chicken stock
  • 1 1/2 cups corn
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup canned light coconut milk
  • 1 tablespoon all-purpose flour

Nutrition Information

  • calories 239
  • fat 8.7 g
  • satfat 3.3 g
  • monofat 3.3 g
  • polyfat 1 g
  • protein 24 g
  • carbohydrate 18 g
  • fiber 2 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 605 mg
  • calcium 19 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat olive oil in a saucepan over medium-high. Add onion, thyme, and chicken; sauté 5 minutes. Add chicken stock, corn, salt, and pepper; cook 10 minutes. Combine coconut milk and flour; stir into soup until thickened.