Hello!!!

I have a new recipe for you all!! This is a version of a chowder that I used to make with “fake” food and thought I would give it a little update!! It turned out fantastic and I posted a pic of it on Twitter and was asked for the recipe! So here it is! Perfect for these chilly Fall days!

Chicken Dill Chowder

Serves: 6-8

Prep Time: 20 minutes

Cook Time: In a Slow Cooker 3-4 hrs on High or 6-8 hrs on Low

Ingredients:

• 2 lbs of Boneless Skinless Chicken Thighs, cut into bit size chunks
• 1 lb of small Red Potatoes, cut into bit size chunks
• 2-3 medium carrots, peeled and roughly diced
• 1 medium onion, diced
• 2 1/2 Cups Chicken Broth
• 2 tbsp Garlic Powder
• Salt & Pepper, to taste
• 1 Tbsp dry Dill Weed
• 1 Cup Heavy Cream (or half and half if you prefer)
• 1 Tbsp Cornstarch (or arrowroot powder, or coconut flour: all will act as a thickener)

Place chicken, potatoes, carrots, onion, chicken broth and spices to a 3-4 quart Slow Cooker. Set to cook either 3-4 hours on High or 6-8 hours on Low. 30 minutes before the end of cook time; measure out the cream and add the corn starch whisking together. Add that mixture to the slow cooker, stir and turn heat up to high (if its not already). Cook for the remaining 25-30 minutes, stirring occasionally until chowder thickens!!

Enjoy!! This is a bright and comforting chowder!! We love it and it made tons of leftovers! Perfect for weekday lunches!