Chicken Potato Chowder Dairysoyegggluten Free Food

CHICKEN AND POTATO CHOWDER

Steps:

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

CHICKEN POTATO CHOWDER

Steps:

• Preheat oven to 350 degrees.
• In a large stock pot, heat olive oil over medium-high heat.
• Add garlic and rosemary, sauté until fragrant (about 2 minutes).
• Sear chicken breasts in oil just until browned on each side.
• Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
• Add celery and onion to pot, sauté until just softened, 6-8 minutes.
• Add chicken stock and bring to a boil.
• Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
• When chicken is done, remove from oven, let cool slightly then shred or chop.
• Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
• Add shredded chicken and season with salt and pepper to taste.
• The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.

CROCK POT CHICKEN AND POTATO CHOWDER

Steps:

• Pour the soup mix, milk and garlic powder into the crock pot and whisk together.
• Add the chopped chicken breast and diced potatoes and stir to mix.
• Cook for 8 hours on low setting of crock pot or 4 hours on high.
• Serve with bread.
• As a variation you can stir in a can of creamed corn towards the end of cooking time.

CHICKEN AND POTATO CHOWDER

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
• Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
• Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.

CHICKEN POTATO CHOWDER (DAIRY/SOY/EGG/GLUTEN-FREE)

Steps:

• Warm olive oil in non-stick skillet on medium heat then add chicken, salt, and pepper to begin cooking it.
• When chicken is barely pink on the outside, add thyme, marjoram and fines herbs.
• Continue cooking chicken until it is just about cooked through, then remove chicken and set aside, keeping warm.
• Add sliced potatoes to skillet. Stir and cook them until slightly brown and mostly cooked through. The oil will be absorbed creating a dry sauté in your skillet.
• Add chopped carrots, onions and ginger. Keep stirring until onions are soft and nearly clear.
• Add rice milk, water and chicken bouillon packet (glutten-free, sodium-free) then stir well.
• While cooking chop up softened potato slices in skillet with utensil.
• Add garlic salt and seasoned salt (to taste if desired).
• Cook down until about half to three-quarter of the liquid is absorbed and liquid mixture resembles a chowder.
• Serve hot or warm.