I recently got an all-natural, antibiotic free whole chicken for $4, so I threw some lemon slices around it, liberally salted and peppered, and stuck it in the crockpot all day, breast side down. We’re not huge meat eaters, and my husband doesn’t particularly like chicken, but it was too good to pass up. Once I’d stripped all the meat off the bones and abandoned my previous plans to make bone broth because, face it, I’m lazy…and bones are gross…the shredded meat stayed in a container in my fridge, untouched. I had also gotten a bunch of celery and carrots because the sales were amazing, so I had to figure out what to do with them. The results? Delicious. This is usually one of those recipes that calls for cans of “cream of cancer and intestinal discomfort” so I figured there HAD to be a way (Pinterest said so!) to do it gluten and dairy free. It’s not as easy as wielding a can opener, but definitely healthier. By the way, this recipe lends itself well to cornbread. My favorite gluten free mix is the Hodgson Mill gluten free cornbread. I’d been using Bob’s Red Mill but tried the HM one on a whim, and it was incredible. So much lighter and fluffier. Even my non-gf friends loved it, and it’s super easy to sub unsweetened applesauce for the eggs if you’re fresh out. *Just had a thought: this soup would be amazing with bacon in it…*
Crockpot Chicken Corn Chowder
Throw all of this into a crockpot and let it go on low, stirring occasionally, until you’re ready to partake.
1 lb of small red potatoes, quartered, boiled and mashed
2 carrots, sliced thinly
2 stalks celery, sliced thinly
2 c. frozen corn kernels
1 1/2 c. vegetable broth
1 tsp dried dill weed
2 Tbsp dried onion
2 recipes of “Cream of” soup
Season to taste with:
Penzey’s Berbere (cayenne pepper mix)
Whatever else you think it needs (let me know what you try!) Taste is a very personal thing.
In the last 10 minutes before you serve it, add
1/2 c. almond milk (unsweetened original)
“Cream of” Soup Substitute
Melt 2 Tbsp trans-fat free margarine over medium low heat
Stir in 3 Tbsp all purpose gluten free flour
Keep stirring until smooth and bubbly (Mine just balled up a bunch..must be a gluten free thing)
Remove from heat and add 1/2 c. vegetable broth and 1/2 c. almond milk a little at a time, stirring (with a whisk) to keep it smooth. Return to heat and bring to a gentle boil, stirring constantly. It’ll thicken up nicely.
Salt and pepper to taste.
This is equivalent to one can of “cream of”.
You can vary it by changing the broth, using sauteed celery or celery seed, or sauteed chopped mushrooms and herbs or seasonings.
This is the link to the original recipe (included gluten and dairy) that I messed with.