Ingredients
- 4 tablespoons butter or coconut oil
- 1 small onion, chopped or 1 bunch green onions, white parts sliced
- 2-3 medium carrots, diced
- 1 clove garlic, chopped or 1/4 tsp garlic powder
- 4 cups chicken broth
- 3 small red potatoes, diced (skin on)
- 1 stalk celery, diced
- 1 (16 ounce) package frozen corn
- 1 (15 ounce) can cream-style corn
- 1 tablespoon chicken soup base (optional, for extra chicken flavor)
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 to 1 teaspoon poultry seasoning
- 1/2 teaspoon rubbed sage
- 1 1/2 cups half & half or coconut milk (for thicker soup, see note)
- 1 pound chopped cooked chicken
How to Make
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Step 1: In a stockpot over medium heat, melt the butter or coconut oil. Add onion and carrots and cook until translucent, adding in the garlic for the last minute or so.
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Step 2: Add broth, potatoes, and celery. Simmer for 15-20 minutes.
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Step 3: Add the remaining ingredients, except for half & half or coconut milk, and let cook through until hot over medium heat. Be careful as this will scorch; stir occasionally. Add the ‘milk’ and cook until milk is warmed.
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Step 4: NOTE: For thicker chowder, make a paste using 3 T softened butter to 2 T flour. Whisk into the soup to make it thicker.
We hope you enjoy this recipe!
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