Gluten Free Chicken and Sweetcorn Chowder


Winter is slowly approaching …  and that is when we start making soups to keep us all nice and warm.  Chowders are a favorite as they are very hearty, nourishing and filling – normally always made with potatoes and sweetcorn.  This recipe is perfect if you have leftover chicken.  It equally tastes great if you use fresh chicken breast, chopped into little cubes and sauteed with the onions at the beginning.

Here is what you need … Serves 2

1 large can sweetcorn kernals
150 g leftover chicken, chopped
1 onion, finely chopped
2 medium potatoes, diced
250 ml chicken stock, either fresh or made with a GF Cube
250 ml skimmed milk
Salt & Pepper
Chilli Flakes (optional)
1 tsp dried TarragonFresh Parsley chopped
2 Slices Bacon, grilled until crispy and finely chopped

Sautee the onion in a little oil until soft and then add the potatoes and cook for a few minutes, stirring.  Add the chicken stock and bring it to a rolling boil.  Reduce the heat and leave to simmer until the potatoes are tender.

Add the sweetcorn and then stir in the milk and the tarragon, salt, pepper and chilli if using.  Add the chopped chicken and cook for a further five minutes.

Put half of the soup in a food processor and whizz it for a few seconds.  Do not process to a smooth mixture, but leave a bit coarse.  Return to the pan and leave on a low heat until ready to serve.

Before serving, stir in the chopped parsley and garnish with the crispy bacon bits.


Senza G – Living without Gluten


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