Gluten free Chicken Potpie Chowder

10 cups chowder



If gluten-free is important to you, make sure you use gluten-free chicken broth.

In a large soup pot, melt butter over medium heat. Add onions, celery and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add broth, potatoes, thyme, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes. Add cream-style corn and peas and carrots. Simmer 5 more minutes. Stir in chopped chicken and mix well.

In a measuring cup, whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot. Increase heat so the chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot.



Calories 148
Protein 9.5 g
Carbohydrates 17 g
Fat 5.1 g
Fibre 2 g
Sodium 196 mg