Traditionally, chowders have potatoes in them, but potatoes have a lot of carbs that are not good people watching their blood sugar. Corn is also a starchy vegetable, but corn does not raise my husband’s blood sugar like potatoes do. So instead of using potatoes in this chowder, I use white cannellini beans. Beans also are higher in carbs, but they are a complex carbohydrate and do not spike the blood sugar like simple carbs do. This is a one pot meal you can have on the table in about an hour. It is also great to freeze as well.
Chicken Corn Chowder
8 oz bacon, cut into pieces
olive oil to drizzle on chicken
2 Tbsp. butter
1 large onions, diced
2 large cloves of garlic, minced
1/3 cup flour
1 tsp. salt
1 tsp. black pepper
1 bay leaf
1 tsp. dried thyme
1 tsp. ground coriander
2 quarts chicken stock
1 15 oz. can white cannellini beans, drained
1 1lb. bags frozen corn
3 boneless skinless chicken breasts, roasted and cubed
1 tsp. hot sauce (I prefer Texas Pete)
1 cups half and half
8 oz. White Cheddar cheese, grated
Chopped fresh Italian parsley
Preheat oven to 400 degrees. Place chicken breasts on cooking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 40 minutes.
Remove from oven and let cool.
Cut the chicken into bite size cubed pieces.
In a dutch oven on medium heat, cook bacon pieces until crisp.
Remove bacon and leaving drippings on pot. Reduce heat and add butter and onions. Cook onions until they start to soften. Add the minced garlic and cook for 2 minutes.
Add salt, pepper, thyme, and coriander. Sprinkle in the flour and stir. Cook until flour is well incorporated, about 2-3 minutes.
Add chicken stock and bay leaf. Bring to a boil and reduce to simmer. Cover and cook on low heat for 20-30 minutes.
Remove lid and add corn, drained cannellini beans and cubed chicken. Bring back to a medium heat and add the hot sauce and half and half. Cook for another 5 minutes. Check seasoning and add additional salt and pepper to taste.
Ladle up in a bowl and add toppings – white cheddar cheese, cooked crumbled bacon and chopped parsley.
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