Ingredients:

• 2 chicken breasts, chopped into small pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups frozen corn kernels
• 1 can (14 oz) creamed corn
• 4 cups gluten free chicken broth
• 1 cup light cream (you can use a dairy free alternative if desired)
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh chopped parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped chicken, and diced onion and sauté until the onions are translucent, about 3-4 minutes.
2. Add the minced garlic and sauté for an additional 1 minute until fragrant.
3. Add the diced potatoes, and frozen corn to the pot. Stir to combine and sauté for a couple of minutes.
4. Pour in the gluten free chicken broth and bring the mixture to a simmer. Allow it to cook for about 10-15 minutes, or until the potatoes are tender.
5. Stir in the creamed corn, dried thyme, smoked paprika, salt, and pepper. Let the flavors meld together for another 5 minutes.
6. Reduce the heat to low and pour in the light cream. Stir well to combine and let the chowder gently simmer for an additional 5-10 minutes.
7. Taste the chowder and adjust the seasoning if needed. If you prefer a thicker chowder, you can use an immersion blender to partially blend the soup, or simply mash some of the potatoes with a fork. I skipped this step as I like my chowder chunky, but feel free to prepare as you prefer.
8. Once the chowder is heated through and has reached your desired consistency, remove it from the heat.
9. Ladle the gluten free Chicken Corn Chowder into bowls and garnish with freshly chopped parsley.
10. Serve the chowder hot with your favorite gluten free bread or crackers on the side.