Ingredients
- 1 ½ pounds red potatoes, diced
- 1 (16 ounce) package frozen corn
- 3 tablespoons almond flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and ground black pepper to taste
- 6 cups chicken stock
- ¼ cup coconut milk
- 2 tablespoons ghee (clarified butter)
Why This Dish Is A Crowd Favorite
This chowder is creamy and comforting with just the right amount of sweetness from the corn. It’s easy to make in large batches and perfect for busy days when you want a warm, homemade meal without the fuss.
Tips From The Kitchen
- Use waxy potatoes like Yukon Gold for a creamy texture that holds its shape well.
- Sauté the onions and garlic until soft to build a rich flavor base.
- Avoid adding cream until reheating if freezing, as it can separate otherwise.
- Sauté the onions and garlic until soft to build a rich flavor base.
- Avoid adding cream until reheating if freezing, as it can separate otherwise.
Directions
Tos the red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper into a freezer bag. Seal it up and pop it in the freezer until you’re ready to cook. When the time comes, dump the frozen potato mixture into your slow cooker. Pour in the chicken stock, coconut milk, and a good spoonful of ghee. Set the slow cooker on low and let everything cook gently for about 8 hours, until the potatoes are soft and all the flavors have melded together nicely. Give it a good stir before serving, and enjoy!
How To Serve This Dish
Serve the chowder with warm crusty bread or buttery crackers for dipping. A sprinkle of fresh herbs like parsley or chives adds a bright, fresh note. For extra protein, top with crispy bacon or shredded cheese.
Leftover Storage Guide
Let the chowder cool completely before freezing in airtight containers or heavy-duty freezer bags. Label with the date and use within 3 months for best flavor. Thaw overnight in the fridge before reheating gently on the stove to keep the texture smooth.
