I knew this recipe was a winner when I reheated it at work and no less than three people asked me something along the lines of 'what is that delicious smelling soup you are eating?'
A step away from the usual, chowders are not so popular in Australia. This is a refreshing recipe to try when you become a bit tired of other soups.
INGREDIENTS
175g packet of lean bacon, chopped into strips
I sweet potato, peeled, chopped into cubes
2 tbs coconut flour
4 cups (1 litre) chicken stock
2 chicken breast fillets, cut into 2cm pieces
2 cups (290g) frozen corn kernels
4 green onions, trimmed, thinly sliced
2 sticks celery, sliced
1/2 cup (125ml) milk
METHOD
1. Heat a large saucepan over medium heat. Add the bacon and cook, stirring, for 2 minutes or until lightly brown. Add the sweet potato and flour and cook, stirring, for 1 minute or until well combined. Add the chicken stock and chicken. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until chicken and potato are tender.
2. Add the corn, green onions, celery and milk, stir to combine. Cook for 2 minutes or until heated through. Ladle the soup evenly among serving bowls.
Adapted from: http://www.taste.com.au/recipes/22801/creamy+chicken+and+corn+chowder
