A rich, creamy low carb chowder recipe with the smoky kick of chipotle peppers. Make it with fresh chicken or leftover turkey. Either way, it will be delicious!
Thanksgiving is over and now it’s back to real life. You might have the day off, you might have to work. You might have kids home for a long weekend, bored and restless because it’s too cold outside to play. Or it’s beautiful and warm and you’re wondering how best to use your time off. But perhaps it’s chilly in the evenings where you are and you’re craving some warm comfort food. Because even in the desert, it gets chilly at night at this time of year and you crave soup. I know, I used to live in the desert. I am an expert in comfort food in any climate.
I no longer live in the desert. In fact, I live in a climate where comfort food is required for a good 7 or 8 months out of the year. Soups and stews and chowders are almost always in style in New England. When that old Nor’easter blows in, you hunker down and warm yourself up over a steaming bowl. It’s just what you do around these parts.
The inspiration for this came from Campbell’s of all places. My husband loves stocking up on canned soup when it’s on sale, a habit I am determined to change. I am not against canned soup in general, but the typical can contains many things I don’t want my family consuming on a regular basis. Beyond the gluten and the carbs, there are insane amounts of sodium and additives I think we could happily do without. Soup is so easy to make from scratch and if you make a nice big batch, you can get several dinners and lunches out of it.
It was only after I made this and everyone loved it that I realized it would also have been really good with leftover Thanksgiving turkey. Simply add the cooked turkey along with the cream and you’ll have a delicious low carb turkey chowder.