CHICKEN POTATO CHOWDER (DAIRY/SOY/EGG/GLUTEN-FREE)
This is an allergen free recipe I created to feed my allergy ridden daughter. I wrote this down after we ate it, so cooking times may be off. The adults loved the taste, the kids were so-so about the taste, but they ate it. It seems to be good for either winter or a cool spring evening.
Provided by linlu0_0
Categories Chowders
Time 1h
Yield 3 cups, 5 serving(s)
Number Of Ingredients 16
Steps:
- Warm olive oil in non-stick skillet on medium heat then add chicken, salt, and pepper to begin cooking it.
- When chicken is barely pink on the outside, add thyme, marjoram and fines herbs.
- Continue cooking chicken until it is just about cooked through, then remove chicken and set aside, keeping warm.
- Add sliced potatoes to skillet. Stir and cook them until slightly brown and mostly cooked through. The oil will be absorbed creating a dry sauté in your skillet.
- Add chopped carrots, onions and ginger. Keep stirring until onions are soft and nearly clear.
- Add rice milk, water and chicken bouillon packet (glutten-free, sodium-free) then stir well.
- While cooking chop up softened potato slices in skillet with utensil.
- Add garlic salt and seasoned salt (to taste if desired).
- Cook down until about half to three-quarter of the liquid is absorbed and liquid mixture resembles a chowder.
- Serve hot or warm.
Nutrition Facts : Calories 354.4, Fat 14, SaturatedFat 3.2, Cholesterol 58.1, Sodium 319.1, Carbohydrate 34.3, Fiber 4.8, Sugar 3.3, Protein 22.9
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