Chicken and corn chowderChicken & corn chowder

    Wanting a hearty meal with some healthy carbs but avoiding gluten-containing grains?  A soup made with starchy tubers and corn will satisfy and you won’t be searching for that piece of toast or bread roll.  The chicken in the soup adds valuable protein to trigger satiety so your hunger will disappear along with the soup.  If on a weightloss regime, just stick to a cup of soup and enjoy with a mixed salad.
Serves 4

Ingredients

1 litre chicken stock

2 organic chicken thighs or 2 breasts

1 large brown onion

2 large white or sweet potatoes peeled

3 cobs corn

2 teaspoons of fresh marjoram

2 teaspoons fresh parsley plus extra for garnish

1 clove garlic

Himalayan crystal salt and freshly ground pepper

Method

Cut corn niblets off cobs.

Pour stock into large saucepan and bring to the boil.

Turn down to a slow simmer and add chicken and ½ cup corn

Cook for 12 minutes

Remove chicken and corn niblets and set aside

Peel onion and potatoes and chop into cubes

Mince garlic and finely chop herbs

Add vegetables and herbs to stock and cook for 15 minutes

Puree with a stick blender and season with salt and pepper

Shred chicken and add back to soup with reserved corn niblets.

Warm gently

Serving Suggestion

Ladle into bowls and garnish with parsley

 

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