Chicken & Sweet Corn Chowder

My new favorite recipe on rotation this year!! Seriously, so incredibly delicious and gut healthy, of course! I love a good chowder but unfortunately most are made with such heavy ingredients and fillers that you end up feeling totally bloated and sluggish. Not this one…First, I used coconut milk (the canned, full fat version) to give it the added creaminess. You don’t taste the coconut at all because I also added chicken bone broth to create the most dreamy broth. Side note—if you are looking for other ways to consume your broth, adding coconut milk in with chicken broth is a great idea to sip on throughout the day! Then, I added potatoes that were boiled and cooled so are super high in resistant starch, another important factor in gut health. For more information on resistant starch, check out my Oven Roasted Smashes Potato recipe!

I also added fresh, local Colorado sweet corn and fresh herbs for an extra comfort feel. Topped this with crispy sage which is super tasty and easy to make. Simply heat oil or ghee in a pan then add pieces of sage and fry a few min each side and top with sea salt. YUM! Hope you enjoy this recipe as much as me!

PS: Need help making bone broth? Make sure to check out my YouTube page where I break down the process in my two-part series, first talking about how to pick the right kind of bones for the broth and second, talking about how to make the broth. If you like the videos, don't forget to subscribe to my channel and give them a thumbs up! As always, you can leave questions in the comments below :) 


  • 2TBS ghee

  • 1 yellow onion, chopped

  • 1 medium leek, sliced (discard top and bottom)

  • 2-3 stalks celery, chopped

  • 3 carrots, chopped

  • 2 ears of fresh sweet corn, shaved

  • 1/2tsp Himalayan sea salt

  • 1/4tsp black pepper

  • 1/2TBS oregano, chopped

  • 1/2TBS thyme, chopped

  • 6 small red potatoes, cooked and cooled

  • 1 can full fat coconut milk

  • 2-3C chicken broth

  • 1-2C shredded chicken

  • Crispy sage for garnish

  1. Heat ghee in Dutch oven. Once melted, add onion and leek and cook for about 1-2 min.

  2. Add remaining veggies and seasonings and saute for 2-3 minutes or until veggies begin to sweat.

  3. Add broth, coconut milk, and chicken, bring to a boil then reduce to a simmer for about 30 min or until veggies softened.

  4. Serve garnished with crispy sage and enjoy!