Creamy Chicken and Potato Chowder

thedefineddish.com

jpaisley

1.5 cups carrot, medium dice (or 1 large carrot)

1 cup celery, medium dice (or 3 stalks)

1 cup yellow onion, finely diced (or ½ medium onion)

2 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons extra virgin olive oil

1.5 cups sliced baby bella mushrooms (about 4 mushrooms)

2 tablespoons arrowroot flour

4 cups low sodium chicken broth

1 russet potato, scrubbed and cut into ¼ inch cubes

½ teaspoon dried thyme

1 bay leaf

2.5 cups diced cooked chicken (I use a rotisserie chicken)

1 bunch Swiss chard (or 4 cups baby spinach)

1 cup coconut milk, full fat and unsweetened (I use Thai Kitchen brand)

subheading: FOR SERVING:

4 slices of bacon, cut into ¼ inch pieces and fried until crispy

2 tablespoons freshly chopped parsley

2 tablespoons freshly chopped chives

Directions at thedefineddish.com

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