OH, Forks!™ Spicy Chicken Chowder

ohforks
Cuisine
Course
Serves 4 Human Servings
Prep time
25m
Cook Time
45m

This hearty chicken chowder packs the heat, and fills the gut! It’s easy to avoid gluten and dairy in this wholesome recipe, and there are rarely leftovers! This also works well in the crock pot for the set-it-and-forget-it dinners!

Ingredients

  • 2 Cups
    Cashew Milk (OR if you don't mind dairy, heavy cream)
  • 3 Cups
    Oh, Forks!™ Chicken Bone Broth
  • 1/4 Cup
    OH, Forks!™ Gluten Free Baking Flour Mix
  • 2
    medium sized jalapenos, seeded and minced fine
  • 3
    cloves of garlic, minced
  • 1
    Large Sweet Potatos, peeled and diced
  • 1/2 Cup
    Coconut Oil, melted
  • 3
    medium onions, chopped (just over 2 cups; your choice of white, yellow or red)
  • 3
    large tomatoes, seeded and cut into pieces
  • 2 Cups
    yellow and white corn, fresh or frozen
  • 1 Cup
    Faux-Mozarella Cheese
  • 2 Tablespoons
    Fresh Flat-Leaf Parsley, ripped
  • 3 Ounces
    Gluten Free Chiplote Chilis in Adobo Sauce, minced
  • 2 Pounds
    Boneless, Skinless Organic Chicken Breasts, cut into pieces

Instructions

  1. In heavy pot, cook onions in oil over medium heat, stirring continuously, until see-through. Add in sweet potato, garlic, and jalapeno, stirring and cooking a few minutes longer.

    Next, stir in flour, stirring while cooking for two minutes. Add 2 cups of bone broth and cashew milk (or heavy cream) and bring to a low boil. Continue stirring. Add tomatoes, corn, faux cheese, parsley, Chipolte pepper, and chicken. Simmer, stirring occasionally, adding extra bone broth or water if needed along the way to reach desired consistency. Cook for 30 minutes, or until vegetables are done to your liking.

    Season chowder with salt and pepper, and a dash of Tabasco, if you'd like!