Chicken Corn Chowder

Scale

4 slices Bacon, chopped

2 small Potatoes, diced small

1 stalk Celery, diced

½ medium Red Onion, chopped fine

½ Jalapeno, seeded and diced.

3 cups Chicken Breast, cooked and diced

4 cups Chicken Bone Broth

1 can Coconut Milk

2 16-ounce Bags Frozen Sweet Corn

2 sprigs Fresh Thyme

2 teaspoons Salt

1 teaspoon Pepper

2 tablespoons Arrowroot Powder

¼ cup Water

Sauté bacon in your Dutch oven or large heavy bottomed pot.
Remove crisp bacon and all but 2 tablespoons of bacon grease.
Add in the potatoes, celery, red onion, and jalapeño and sauté for 3-4 minutes.
Meanwhile, blend the chicken bone broth, coconut milk and one bag of the corn until smooth.
Add in the bone broth/coconut milk mixture, bag of corn, 2 cups of water.
Simmer for 15 minutes.
Combine arrowroot and water and stir into the soup.
Simmer for additional 5 minutes and serve.

Find it online: https://mylifeasrobinswife.com/dairy-free-chicken-corn-chowder/