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Chicken Artichoke Corn Chowder

Posted May 13 2009 11:31pm

It was a wet, rainy, yucky day here in Indianapolis.  Cold too.  I am sick of cold.  I would like to wear shorts and sandals!  Maybe sweat a little!  Well, maybe not that, but I am sick of wearing sweat shirts and long pants.  


It was the perfect day to make soup.  I knew I had some boned, cooked chicken in the freezer and a rutabaga in the veggie bin.  That was the start of my soup.  Sometimes I don't have a clue how I'm going to make it until I start!  

Yesterday, it was beautiful here.  I have a raised bed garden and it needed refilled this year.  Steve ordered some dirt and yesterday got it filled for me.  

I got all the garden planted last night.  I knew I had a new herb I found at the garden center the other day, and I couldn't wait to try it.  Lemon thyme.  Oh, it smells so incredibly good!  The plant was so tiny, I was afraid to pick very much off of it.  So I only had a tablespoon for the recipe.  The recipe probably could have used more.  I can't wait to use this on fish.  

After picking some of my fresh herbs and scouring the veggie bin and cupboard, this is what I came up with.  Enjoy!

DSC06144

Chicken Artichoke Corn Chowder (Print recipe)


2 tablespoons olive oil
1 rutabaga, diced
3 carrots, diced
4 stalks celery, diced
1 onion, chopped
2 cloves garlic, chopped
1 can 14 oz. whole artichoke hearts, drained and chopped
1 whole chicken, boned, chopped
1 quart plus 2 cups chicken broth
1 1/2 cup corn
1 tablespoons fresh lemon thyme or regular thyme, chopped
2 tablespoons fresh rosemary, chopped
salt and pepper to taste
1 tablespoon parsley, chopped
4 cups 2% milk
1/4 cup sweet rice flour

1. In a large soup pot, saute the rutabaga and carrots in the olive oil for about 10 minutes.  

2. Add the celery, onion, garlic and cook until all of the vegetables are almost tender.  

3.  Add the artichokes, chicken, chicken broth, corn, thyme, rosemary, parsley, salt, and pepper.  Cover and let simmer for 20 minutes.  

4.  After 20 minutes, make sure the rutabaga is tender.  Then with a large measuring cup, put the rice flour in the bottom of it.  Slowly add just enough milk to make a thick paste.  Keep adding milk in small amounts, continuing to stir in the flour to keep the mixture smooth until you have reached the 4 cup mark.  Add this mixture to the soup.  Stir until the soup thickens and it's heated through.  

5.  Serve with some fresh parsley sprinkled on top.  


Cooks notes:  If you prefer, potatoes can be used instead of rutabagas.  You could certainly make this recipe dairy free by using almond, soy or hemp milk.

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