There’s nothing like a hot and steamy bowl of easy homemade chicken chowder on a cold and rainy day.
This one really hits the spot – especially if you’re craving a soul-warming chowder that doesn’t take half the day to cook.

Got 30 minutes? That’s about all the time you need to go from prep through that first delicious spoonful with this really quick and simple recipe.

The secret to this easy paleo chicken chowder’s hearty flavor are the chopped chicken thighs – they contain a bit more fat than white meat. And you’re also cooking the pieces in reserved bacon fat which of course enhances the savoriness of this dish even more. The chicken thighs also make for a nice, soft texture that’s ideal for chowder.

You’ve also got a great line-up of healthy veggies in this one too. By the way, I chose red potatoes which are considered Whole30, but if you want to keep this one all-paleo, just sub out the red potatoes for chopped sweet potatoes instead.

The secret to making a good chowder without dairy is this recipe’s blend of cauliflower florets and full-fat coconut milk. I promise you won’t taste the cauliflower in this one with all the powerful flavors going on – it’s just in there to add a little more structure. Along with the richness of the full-fat coconut milk, it makes an excellent base for all the other yummy ingredients. Even if you have picky eaters at home, they’ll never know the cauliflower is in there.

Try this one out … you may even want to double the recipe and freeze half the chowder for those weeknights when you don’t have time to cook. Just thaw and reheat in a saucepan. But since it’s a 30-minute meal, whipping this one up fresh when you’re short on time is super-easy.

Make yourself a bowlful and melt away the winter blues with this easy paleo chicken chowder soon! Enjoy!

AuthorTrina

easy paleo recipe for a gluten-free chicken chowder

4 strips cooked bacon, chopped small

2 Tbsp bacon fat, divided

1 pound boneless, skinless chicken thighs, trimmed and chopped

Salt & Pepper

1 medium onion, diced

2 carrots, diced

2 celery ribs, diced

3 cloves garlic, minced

1 pound red potatoes (or sweet potatoes) cut into bite-size pieces

2 bay leaves

4 cups chicken broth

2 cups cauliflower florets

1 cup full fat coconut milk

Chives, fresh

In a large pot over medium heat, cook bacon strips about 5-6 minutes, or until crispy. Remove from pot and set aside to drain on a paper towel-lined plate

Reserve 2 tablespoons of bacon fat, and drain remainder from pot. Add I tablespoon of bacon fat back into the pot

Season chopped chicken thighs with a little salt and pepper, and place pieces into the pot. Cook over medium heat until chicken is lightly browned and cooked through. Remove chicken from pot and set aside

Add remaining tablespoon of bacon, and the diced onions, carrots, celery and minced garlic to the pot. Cook together about 5 minutes

Add chicken broth, cut potatoes, and bay leaves to the pot. Cover and bring to a boil, then reduce heat to simmer and complete next step. (Total cooking time, 15-18 minutes – or until potatoes are tender)

While chowder is simmering, add cauliflower and and coconut milk to blender. Blend mixture until smooth and creamy. Stir into the soup, season to taste with salt and pepper, and continue simmering

When potatoes are tender, remove bay leaves and garnish with chopped bacon and fresh chopped chives

Ingredients