Light & Creamy Chicken Potato Chowder
Serves 610 mins prep20 mins cook
A flavorful and slightly creamy chowder made with chicken thighs, mini potatoes, and a blend of spices. It's perfect for winter and can be served with a dollop of sour cream and avocado.
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What you need
Instructions
1: Heat ghee over medium-high and add the onion, carrots, and celery. Sauté for about 3-4 minutes, until softened. 2: Add the garlic and sauté for another minute. 3: Add the broth, creamer, thyme, scallions, hot sauce, salt, garlic powder, pepper, paprika, and cumin. Bring to a boil. Reduce heat to medium. 4: Add the chicken and potatoes and cover. Cook for about 15-20 minutes until potatoes are soft and chicken is cooked. 5: Remove the chicken to a plate, then shred and add it back to the pot. 6: Top with sour cream, avocado, and more scallions.View original recipe