I had some leftover potatoes, corn and chicken in my fridge - so I concocted this yummy soup.In a large saucepan add 1 tbsp olive oil and heat slightly. To this, add 1 cup chopped shallot and 1 cup carrots. Saute until shallots are turning clear and carrots are slightly tender. Add red potatoes, cut up chicken, and spices that you like. I use McCormick garlic and herb, and salt and pepper. Add to the pot 10 cups of chicken broth and one can of corn. Simmer on the stove for 30 minutes or until potatoes are fork tender. Add one cup sour cream. With a hand held blender, puree some of the soup to create a thicker consistency - incorporating the sour cream.
Enjoy! I love this soup as it is slightly thick, but no flour is used at all. Yummy!
5 comments:
I had a chowder similiar to this one in Atlanta, but it had poblano peppers in it. I think I am going to try this soup and add some peppers, I'll let you know how it turns out.
What a great way to use those extra food items in the fridge and pantry! Keep those great recipes coming!
Karen
glutenfreefoodrveiews.com
It's so great to be able to open your fridge or forage through your pantry and then create a delicious meal from what you already have at your fingertips. Great job! The soup looks delish!
Lovely job on the corn chowder. It looks delicious. Thanks for sharing!
Happy Holidays!
Sheltie Girl @ Gluten A Go Go
Sounds quick and delicious! I love thick soups in the winter months.
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