This recipe is straight from Laura Lea Goldberg’s healthy and delicious blog, LL Balanced and part of our SB Challenge “Back to the Table” where we feature seven recipes each Sunday, for three weeks, and challenge our readers to gather around a home-cooked meal each night! Her cookbook is wildly popular and available right here for $20.40. With a whopping 380+ reviews and average five-star rating, this is a cookbook you’ll love using time and again. We highly recommend buying it as well as subscribing to LL Balanced for recipes that you’ll enjoy.
For this recipe, Laura Lea says, “This chowder is hearty, rich, packed with flavor and texture. It hits all the right notes — mostly savory, a little sweet and a little spicy. Creamy potatoes are a perfect foil to the pop of corn kernels, and diced chiles lend a barely detectable but crucial smokiness.
“Not only is this delectable, it couldn’t be easier. If I’m going to use a crockpot, I don’t want to deal with five steps before I actually get things cooking. I want simplicity, and I want efficiency. All you have to do before chucking it all into the crockpot is sauté the aromatics … and frankly, you could probably omit that step.
“In my mind, this dish hits all of the nutritional notes I’m looking for in this chillier season: high-quality protein, complex carbs, healthy fat and immune-boosting sulfuric veggies (garlic, shallots, onion).
“My husband and I are both smitten with my Crockpot Chowder … I think you will be too! Feel free to play around with the veggies you use, and add more spices to taste. It’s incredibly versatile, and it freezes beautifully.”
We agree that this is the kind of meal and soup we want in these colder months and the ease of preparation couldn’t be better!
For the original post of this recipe on LL Balanced, and a behind-the-scenes look at the angst that recipe creators get sometimes when photographing their food, click here.
Recipe: Crockpot Chicken Chili Chowder
- 1 tablespoon avocado oil sub coconut oil or butter
- 1 cup sweet yellow onion diced in 1/4" pcs (approx 1/2 medium onion)
- 1/3 cup shallot minced (approx 1 medium shallot)
- 5 cloves garlic minced
- 3/4 cup low-sodium chicken stock ideally free range
- 1 15 oz can full-fat coconut milk can sub light canned
- 1 1/2 lbs boneless skinless chicken breasts diced into 1" pieces
- 4 cups 2 medium russet potatoes, peeled & diced into 1" pcs (they need to be small and even so they cook completely)
- 1 medium red bell pepper diced
- 1 4 ounce can diced green chiles
- 1 tablespoon sriracha
- 2 tablespoons honey
- 2 teaspoons sea salt plus more to taste (I use 3 tsp, which is 1 tbsp)
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup frozen corn
- 2 tablespoons arrowroot or cornstarch
- sour cream green onions, avocado, tortilla chips
- Heat a saute pan to medium heat (any size will do) and add avocado oil. When oil moves quickly around the pan, add onion and shallot. Cook, stirring, until both are softened and translucent, approximately 5-6 minutes. You can add splashes of water as necessary to prevent sticking/burning. Turn heat to low and add garlic. Cook, stirring constantly, until garlic is softened and fragrant, approximately 30 seconds. Turn off heat and set pan aside.
- In a crockpot, combine all ingredients except corn and starch in the order listed. Stir to combine evenly, then stir in onion mixture. Cover with lid and cook on low heat for 7 hours or high heat for 4 1/2 hours. Add corn and cook another 1 hour on low or 1/2 hour on high.
- In a small bowl, combine starch and 2 tablespoons water. Add slurry to chowder and stir until you notice the texture thicken, approximately 30 seconds. At this point, feel free to taste for more salt or even Sriracha and add accordingly. Serve immediately. Soup will keep in the refrigerator for 5 days, if the chicken was fresh upon use.
See six more recipes, that are all part of our week-one SB healthy dinner challenge, below where it says “More Articles You’ll Love.”