Although the paleo lifestyle allows for almost all vegetables, fresh corn unfortunately falls in the no-no column. Considered a grain, it’s also high in sugar — being the base of high fructose corn syrup, that’s a duh, but the corn for syrup is a different strain than what you eat fresh. But I cheat sometimes. Like in this mushroom, chicken, corn chowder. That said, you can certainly replace with the corn with another vegetable of choice, like kale, peas, or spinach.
I often make roasted chicken and, since there’s only two of us in the house, can make it last for three meals — roasted chicken, chicken salad — and the finale being a chicken soup made from the homemade stock (a good recipe from New York Times). This recipe for mushroom, chicken, corn chowder came out of one of these easy dinner days.
My super easy soup recipe takes about 15-20 minutes to put together and about 15 minutes to simmer. Serve with a green salad dressed in Garlicky Lemon Vinaigrette and a light, unoaked Chardonnay.
Mushroom, Chicken, Corn Chowder
Serves 4
Ingredients:
2 t. olive oil or fat of choice
1 c. onion, finely chopped
2 cloves garlic, minced
1/2 c. celery, finely chopped
8 oz. mushrooms, halved and sliced
1/2 t. dried thyme
1/2 t. dried oregano
1 c. frozen corn, thawed (or whatever other vegetable strikes your fancy)
1 T. fresh ginger, minced
1 1/2 t. salt or to taste
Fresh ground pepper, a few grinds of the pepper mill
4 cups chicken stock, preferably homemade
2 cups cooked chicken, chopped
1/4 t. chipotle pepper powder (optional, if you like some spice)
1 T. dry sherry
1/2 c. coconut milk
Drizzle of truffle oil, optional
Fresh parsley, chopped, optional
Tip: If you like your chowder a bit thicker, you can sprinkle in 1 Tablespoon flour when you add in the mushrooms.
Directions
1. Heat olive oil in a Dutch oven or large saucepan over medium high heat until glistening. Add garlic and sauté for 1 minute. Add onion and celery and sauté an additional 4 minutes or until onions look translucent.
2. Add mushrooms, thyme, oregano, corn, ginger, pepper and salt. Stir 1 minute then pour in the chicken stock. Bring to a boil, then reduce heat and simmer 10 minutes.
3. Add chicken, chipotle power, dry sherry, and coconut milk. Simmer an additional 5 minutes. Taste for salt and adjust as necessary. If you have the time, you can simmer longer… it gets better with time and makes super tasty leftovers.
4. Pour into bowls. Garnish with fresh parsley and truffle oil. Serve immediately
