Chicken Corn Chowder
Makes 8 servings

This rich and flavorful chowder will please the whole family! For a quicker weeknight dinner, substitute shredded meat from a store-bought rotisserie chicken.

Ingredients:

2 boneless, skinless chicken breasts

6 slices bacon, cut into 1/2″ pieces

3 cloves garlic, minced

1/2 tsp. dried thyme

1/4 tsp. black pepper

1/2 C. PureLiving Sprouted Brown Rice Flour

8 C. chicken broth, preferably low sodium

2 C. whole milk

6 medium red-skinned potatoes, cut into 1/2″ pieces

3 C. fresh or frozen corn kernels

Directions:

1.  Season chicken breast with Shiloh Farms Himalayan Pink Salt and black pepper or your favorite seasoning blend

2.  In a medium sauté pan, cook chicken until thoroughly done, then let rest 10 minutes before dicing into 1/2″ pieces; set aside

3.  In a large soup pot or Dutch oven, cook bacon pieces over low heat until fat is rendered and bacon is crisp

4.  Increase heat to medium and add onion; sauté, stirring often, until onion just begins to turn golden brown; add garlic, thyme, and pepper and continue cooking for another minute

5.  Add flour, stirring to thoroughly combine, and cook for 1 minute before pouring in broth and milk; use a whisk or wooden spoon to remove any lumps, and continue stirring until mixture comes to a simmer and begins to thicken

6.  Add potatoes to pot and return to a simmer; cook 10 minutes before stirring in corn; simmer for an additional 5-10 minutes, or until potatoes are tender (but not falling apart)

7.  At this point, chowder will be light and brothy; if that is your desired consistency, just stir in diced chicken and serve

8.  If you prefer a thicker consistency, before adding the chicken, remove a few cups of the chowder and puree in a blender; then stir in the chicken and puree, adjust seasonings, and serve

9.  Serve as is or top with additional bacon, scallions, or shredded cheese