Description
A comforting and bright Sunshine Lemon Chicken Chowder featuring tender chicken, baby potatoes, cauliflower, and a hint of turmeric, finished with creamy coconut milk and fresh lemon juice. This versatile recipe can be made using a crockpot, Instant Pot, or stovetop, perfect for a nourishing weeknight meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon kosher salt, divided
- ½ teaspoon turmeric powder
- 1 cup chopped celery
- 1½ pounds baby potatoes, halved or quartered
- 1 small head cauliflower, separated into florets
- 1½ pounds boneless skinless chicken breasts or thighs
- 4 cups chicken stock
- 1-2 tablespoons freshly squeezed lemon juice
- â…“ cup full fat canned coconut milk or heavy cream
- Chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Prep the Vegetables and Chicken: Finely chop the yellow onion and celery. Halve or quarter the baby potatoes, and separate the cauliflower into florets. Trim any excess fat from the chicken breasts or thighs if desired.
- Sauté Aromatics: Heat the olive oil in a large pot or Instant Pot on the sauté setting over medium heat. Add the chopped onion and celery along with half of the kosher salt and turmeric powder. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-5 minutes.
- Add Vegetables and Stock: Add the baby potatoes and cauliflower florets to the pot with the remaining kosher salt. Pour in the chicken stock and stir to combine the ingredients.
- Cook the Chicken and Chowder: Place the boneless skinless chicken breasts or thighs into the pot, submerging them in the broth. For stovetop cooking, bring to a gentle boil, reduce heat, cover, and simmer for 25-30 minutes until the chicken is cooked through and vegetables are tender. For Instant Pot, secure the lid and cook on high pressure for 8-10 minutes, then quick release the pressure. For slow cooker, set on low for 4-6 hours until tender.
- Shred the Chicken: Remove the cooked chicken from the pot and shred using two forks or chop into bite-sized pieces. Return the shredded chicken to the broth.
- Finish the Chowder: Stir in the canned coconut milk or heavy cream and freshly squeezed lemon juice. Adjust seasoning with freshly ground black pepper and additional salt if needed.
- Serve: Ladle the chowder into bowls and sprinkle with chopped fresh parsley. Serve warm and enjoy the bright, nourishing flavors.
Notes
- You can substitute chicken thighs for breasts for extra tenderness and flavor.
- If you prefer a thicker chowder, mash some of the potatoes in the pot before adding cream.
- Coconut milk adds a subtle sweetness and creaminess but heavy cream can be used instead for a richer version.
- Adjust the lemon juice according to your taste for brightness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
