Roasted Corn Chowder with Chicken and Cilantro - 10.4g Carbs, 2.9g Fiber
By The Gluten Free Goddess - WebMD Recipe from Foodily.com
1 Tbsp extra virgin olive oil
1 tsp cumin
1/2 tsp curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4 oz chopped roasted green chilies
1 quart light vegetable broth
1 14oz can coconut milk or plain hemp milk
2 rounded cups cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste
To serve:
3 Tbsp fresh chopped cilantro
Fresh lime juice from 2 limes
If corn is in season use fresh ears of corn- if not- roast thawed frozen kernels on a baking sheet.
Heat the olive oil in a large soup pot over medium heat and stir in the
cumin and curry or chili powder; cook for one minute to infuse the oil
with spice. Add the chopped garlic and onion. Stir and cook for five
minutes. Add the roasted corn, sweet potato, canned fire roasted
tomatoes, fresh tomatoes, green chilies; stir for a minute. Add in
the broth. Cover and bring to a high simmer. Lower the heat and simmer
gently, until the sweet potatoes are tender, about twenty minutes or
so. Add the coconut milk and cooked chicken pieces. Stir and season
with sea salt and ground pepper; and add a drizzle of organic raw
agave to taste. Heat through gently- please don't boil it. Just before
serving, add the chopped cilantro and fresh lime juice. Stir. Taste
test. Adjust seasoning.
Note: The lime juice brightens the taste and accents the spice. Agave
cools the hotness.
Garnish with a lime wedge and pass out the spoons.
This chowder works well cooked slowly in a Crock Pot; add the coconut
milk and cooked chicken 30 minutes before serving and heat through.
Add the lime juice and cilantro just before serving.
Servings: 8
Nutrition per Serving:
276.2 Calories, 21g Fat, 13.2g Saturated Fat, 37.5mg Cholesterol,
10.4g Carbs, 2.9g Fiber, 64.5mg Sodium, 14.3g Protein
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