The great thing about this soup is that it's easy to make, quick and tastes amazing! You can have this from prep to table in maybe 30 mins.
Now, I did modify it. First off, I doubled this. However, just keep in mind that the recipe representation here is already doubled. So you don't need to double it if you're just serving a regular size family.
The original recipe called for green onions. My kids don't much care for them and while I think they make a nice presentation on top, I'm not serving this at a dinner party. So I don't care much about it's presentation. Also, I like a good onion taste. So I opted for Shallots instead. Also because I didn't feel like going to the store and I had them on hand. LOL! They made a nice Rue to start the soup off with and honestly, I would have been happy eating it without the milk!
It's your choice what kind of chicken you use. I am a big "Non GMO advocate" but I still occasionally opt for the "easy way". Which, in this case, was a pre-cooked rotisserie chicken from the local grocery store. Also, use whichever kind of milk you like. I used a local grass-fed cow's milk but you can feel free to use any other milk you like.
Personally I prefer using Super Sweet Corn. It adds a lot of flavor. But feel free to use whatever you have on hand.
Quick and Easy Gluten Free Chicken Corn Chowder
- 1 tablespoon butter
- 2 full shallot bulbs
- 4 tablespoons Bob's Red Mill All-Purpose Gluten Free Flour
- 4 cups chopped cooked chicken breast
- 1/2 teaspoon sea salt
- 1/2-3/4 teaspoon freshly ground black pepper(season to taste)
- 1/4 teaspoon of Cayenne Pepper(season to taste)
- 3 (10-ounce) packages frozen super sweet corn kernels, thawed and divided 2/3 to soup and 1/3 to blender
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 cups fat-free milk
- 1/2 cup of shredded cheddar cheese(optional)
- Melt butter in a soup pan. Peel and slice shallots. Add sliced shallots to pan; sauté 2 minutes. Add flour to make the Rue; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, cayenne pepper, 2 packages of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
- While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls and serve. If you choose, sprinkle evenly with shredded cheddar before serving.
