NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 slice bacon

0.5 cup sweet corn

0.5 medium Yukon gold potato

0.25 cup yellow onion

0.25 cup celery

1 clove garlic

1.5 cup chicken bone broth

0.25 cup unsweetened almond milk

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  In a medium pot over medium heat, cook the bacon until crispy, then remove and crumble, leaving the rendered fat in the pot.

• 2

  Add the olive oil to the pot, then sauté the diced onion, celery, and garlic until translucent and fragrant.

• 3

  Stir in the diced chicken breast and cook until lightly browned on all sides.

• 4

  Add the diced potatoes, sweet corn, dried thyme, sea salt, and black pepper, stirring to combine the flavors.

• 5

  Pour in the chicken bone broth and bring to a gentle boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.

• 6

  Stir in the almond milk and use a fork or potato masher to lightly crush some of the potatoes to naturally thicken the chowder.

• 7

  Serve hot in a bowl topped with the reserved crispy crumbled bacon.