Coconut Chicken Chowder

By Chez_Alexander

A generous splash of light coconut milk enriches this dairy-free chowder, making it creamy while offering a faint sweet flavor that enhances the sweetness of the corn. A spoonful of flour also helps to thicken the broth; for a gluten-free version, you can try substituting 1 1/2 teaspoons cornstarch (you might need to simmer longer to get it to thicken). If you have leftover chicken or a rotisserie bird on hand, you can always use that instead of starting with raw chicken; you’ll want to use about 2 cups shredded or chopped chicken.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 tablespoon thyme
• 12 ounces chopped skinless, boneless chicken breast
• 2 cups unsalted chicken stock
• 1 1/2 cups corn
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup canned light coconut milk
• 1 tablespoon all-purpose flour

Preparation

Step 1

Heat olive oil in a saucepan over medium-high. Add onion, thyme, and chicken; sauté 5 minutes. Add chicken stock, corn, salt, and pepper; cook 10 minutes. Combine coconut milk and flour; stir into soup until thickened.

Makes 4 servings.