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 11/2 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.

Recipe by Cooking Light June 2017

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Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

239 calories; fat 8.7g; saturated fat 3.3g; mono fat 3.3g; poly fat 1g; protein 24g; carbohydrates 18g; fiber 2g; cholesterol 1mg; iron 1mg; sodium 605mg; calcium 19mg; sugars 6g.
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