Chicken and Corn Chowder

This Chicken and Corn Chowder is a comforting and creamy soup that combines tender chicken and sweet corn, making it a perfect dish for chilly evenings. It's gluten-free and packed with flavor, ensuring satisfaction in every bowl.

Ingredients

• Chicken breast - 200 grams, diced
• Corn kernels (fresh or frozen) - 1 cup (150 grams)
• Potato - 1 medium (about 150 grams), diced
• Carrot - 1 medium (about 70 grams), diced
• Onion - 1 small (about 50 grams), chopped
• Garlic - 2 cloves, minced
• Chicken broth - 2 cups (480 ml), gluten-free
• Coconut milk - 1/2 cup (120 ml)
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Thyme - 1/2 teaspoon, dried
• Paprika - 1/2 teaspoon

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Stir in the diced carrot and potato, cooking for another 5 minutes until they start to soften.
4. Add the diced chicken breast to the pot, cooking until lightly browned, about 5 minutes.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce the heat and let it simmer for 10 minutes, or until the vegetables are tender.
7. Stir in the corn kernels, coconut milk, thyme, paprika, salt, and black pepper.
8. Simmer for an additional 5 minutes, allowing the flavors to meld.
9. Serve hot, garnished with fresh herbs if desired.

Nutrition

• Calories: 350
• Protein: 27 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken, supporting muscle health.
• Includes fiber from vegetables, aiding digestion.

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