Gluten Free Chicken Corn Chowder
INGREDIENTS
- 2 cooked chicken breasts, chopped
- 2 tablespoons butter or olive oil
- 1 onion, diced
- 3 cups chicken broth
- 2 tablespoons dried parsley
- salt and pepper to taste
- 2 potatoes, peeled and diced
- 1-2 carrots sliced into coins (carrots and potatoes can be made in pressure cooker in double batch-use half for a pot pie or other recipe and chowder later in the week)
- 1 1/2 cups frozen corn kernels
- 1/2 cup evaporated milk
- 1/2 cup mashed potato flakes
Saute onion in oil or butter and add in chopped chicken. Stir in broth and rest of ingredients except milk and potato flakes. Bring to a simmer and stir in milk and potato flakes. Add more flakes if too thin. Warm through and serve. Shredded cheddar is good on top.
Love quick recipes! This one looks great, too.
I love chowders. This sounds great for a cool fall evening.
That looks absolutely delicious, Wendy! I love all the ingredients. I'll definitely have to try this one.
Shirley