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!
Course Soup
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Calories 433kcal
Ingredients
6slices of baconchopped
1medium onionchopped
4cupscubed jicama or daikon radish
2garlic clovesminced
3cupschicken stocklow sodium
1 ¼lbsboneless,,skinless chicken thighscut into 1-inch chunks
1teaspoonsalt½
½teaspoonground pepper
2cupsheavy cream
1chipotle pepper in adobominced
2tablespoonfresh cilantrochopped
Instructions
In a large saucepan over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
Add onion and jicama or daikon radish to bacon grease and cook until onions are tender, about 7 minutes. Add garlic and cook until fragrant, about 1 minute more.
Add chicken stock and chicken and bring to a boil. Reduce temperature and simmer 10 minutes, until chicken is just cooked through. Season with salt and pepper.
Add cream and minced chipotle and simmer gently for another 5 minutes.
Sprinkle with chopped cilantro and reserved bacon bits.
Notes
To make this with leftover turkey, omit chicken and add cooked turkey along with the cream and chipotle.