Chicken Chowder with Fire Roasted Corn

Chicken Chowder with Fire Roasted Corn

I picked up the original recipe for this soup at a Penzys Spice Shop.  My task was to see if I could eliminate or improve on the butter, flour and milk.  Adding additional spices to this soup also seemed like a no brainer.  I made this soup in the early afternoon, and Sharon and I waited until dinner to fully engage in this bowl of utter delight.

---Enjoy

Chicken Chowder with Fire Roasted Corn

1. Heat the extra virgin olive oil over med-high heat in a soup pot.
2. Add the onion, carrot, celery, and green pepper, reduce to med-low and sweat the vegetables partially covered until tender (about 15 minutes).
3. Increase heat to med-high.  Add 1/4 cup of the mashed Navy Beans stirring to combine mixture.
4. Gradually mix in the boiling water, about 1/4 at a time, stirring until smooth. 
5. Using an immersion blender, pulsate to partially blend the mixture.  No need to make it completely smooth.  (If you do not have an immersion blender, transfer to a standard blender.)
6. Stir in the diced tomatoes.  Reduce heat to med-low and add the apple, parsley, Mrs Dash Salt-Free Chicken Grilling Blend, Thyme and Cumin.  Simmer for 30 minutes.
7. Add the Almond Milk, chicken and remaining Navy Beans and cook until heated through stirring occasionally.  About 10 to 15 minutes.
8. Salt and pepper to taste

*Mrs Dash Salt-Free Chicken Grilling Blend  This blend contains the following ingrediants: Garlic, Onion, Spices (Black Pepper, Sweet Chili Pepper, Oragano, Rosemary, Basil, Sage, Thyme, Cayenne Pepper, Bay, Marjoram, Savory, Corriander, Cumin, Mustard), Carrots, Paprika, Orange Peel, Lemon Juice Solids, Citric Acid and Natural Lemon Flavor.

Ingredients 3 tablespoons extra virgin olive oil (no butter here) 1/3 cup finely chopped yellow onion (1 small onion) 1/2 cup finely chopped carrot (1 med carrot) 1/3 cup finely chopped celery (1 stalk) 1/2 cup finely chopped bell pepper (1/2 small pepper) 1 can Navy Beans, drained and mashed with a fork (Really, a flour substitute???) 28 oz can diced tomatoes 1 apple, chopped (I like to leave the apple unpeeled) 3 cups Almond Milk (Yes, Almond Milk) 1 cup diced cooked chicken 1 cup boiling water 1/4 cup chopped fresh parsley (1 tablespoon parsley flakes) 1/2 tablespoon Mrs Dash Salt-Free Chicken Grilling Blend* 1 teaspoon Thyme 1/2 teaspoon Cumin Salt and Pepper to taste