Cream of Green Chile Chicken Chowder – Low Carb (6 Net Grams), Gluten-Free


Image: Cream of Green Chile Chicken Chowder

Cream of Green Chile Chicken Chowder

Green Chile – A New Mexico Tradition

Here in New Mexico we take our green chile seriously. Every year as autumn approaches the smell of green chile being roasted wafts through the air. Every grocer or farmers market offers to fire roast your purchase to blistered perfection before you take it home to store for the winter. As a kid we had chile, mostly red, with every meal. Green chile was something that was only prepared occasionally and something to look forward to when you smelled it cooking on the stove. For me this soup is the very definition of good old fashioned New Mexico comfort food.

 Cream of Green Chile Chowder Reinterpreted

For this chowder I start with homemade chicken/bone broth. In my opinion the flavor it imparts is incomparable to what you find prepackaged at the supermarket. This is something I always have on hand in the refrigerator. To this I add plenty of chicken, some heavy cream, Bueno Autumn Roast Green Chile, a stalk of celery and I substitute cauliflower for the potatoes. I am finding more and more uses for this wonderful vegetable. The more I use it in recipes the more in love I become with its ability to mimic things like potatoes which are a no no on low carb.

Traditionally this hearty chowder¬†is thickened¬†with a gluten based roux. Here I use psyllium husk powder. It has every bit of the¬†thickening power of gluten and the big plus is that its also a good way to¬†introduce more¬†fiber into your diet. I like using it for all my¬†“cream of”¬†soups. A word of caution though¬†about this chowder.¬†It¬†packs¬†a lot of heat, so if you don’t like hot, you can omit the green chile. You will¬†still have a rich creamy chowder that is every bit as good without all that heat.

If you decide to try this, I promise your tastebuds won’t be disappointed. From my kitchen to yours, happy low carbing.

Print Recipe
Cream of Green Chile Chicken Chowder
For this chowder I start with homemade chicken/bone broth. To this I add plenty of chicken, some heavy cream, Bueno Autumn Roast Green Chile, a stalk of celery and I substitute cauliflower for the potatoes. What you have is a thick, rich, chunky chowder so full of New Mexico heat and flavor it will leave you wanting 2nd's.
Image: Cream of Green Chile Chicken Chowder
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Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
1 1/3 Cup Servings
Ingredients
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
1 1/3 Cup Servings
Ingredients
Image: Cream of Green Chile Chicken Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Get out a large soup pot. Gather all your ingredients and have them ready to go.
  2. Put your cauliflower and celery into a microwave safe bowl. Microwave them on high for 5 minutes with a lid on them to steam till the celery is tender. No water is necessary, but do make sure you don't shut it all the way, so that it vents all the steam.
  3. To your soup pot add the bone broth/stock, the heavy cream, green Chile, spices, chicken, cauliflower and celery. Place over medium heat and bring to a simmer. When your mixture starts to simmer add the cheddar cheese and the psyllium husk powder and continue to stir. Turn down the heat to a simmer. The psyllium takes just a few minutes to swell and do its thing. Continue stirring until your stock and cream have developed into a thick creamy consistency.
  4. That's all there is to it. You can garnish with additional cheddar cheese, fresh cilantro and sometimes I'll even add a dollop of sour cream to cut back on the heat factor. Bueno tends to be hot, hot, hot, but then that's how we like our chile here in New Mexico. Until next time, happy low carbing.
    Image: Cream of Green Chile Chicken Chowder
Recipe Notes

Nutrition Facts - Calculated Using My Fitness Pal
Servings: 6 - 1 1/3 cup servings

Calories 337, Fat 27g, Cholesterol 115mg, Sodium 1102mg, Potassium 145mg, Total Carbohydrate 8g, Fiber 2g, Sugars 1g, Protein 19g, Net Carbs 6g

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Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

2 Comments

  1. Hi Mike – thank you for this great website! Do you know please where I may buy the chilis you use in this recipe? I found the same brand and a similar type on Amazon, but it isn’t the “Hatch Autumn Roast.” It just says “Autumn Roast.” Would that be close enough or would it make the soup substantially hotter (and I should therefore use less)? Thank you.
    Shelley

    • That’s the one Shelly. Hatch for us New Mexicans just means it’s hot, so I would start with half and then see if you want it a little spicier. A note on the Psyllium. Recently I have been using gelatin to thicken my soups as it has some things in it that I am looking to incorporate for my joint health. I use 2 packets of Knox unflavored Gelatin packets, but the psyllium is fine if you want to stick with that.

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