Ever since my friend Kaitlyn posted about this Chicken Bacon Chowder she made I’ve been dying to convert this recipe for our allergies. Gluten, dairy, soy, tree nuts, peanuts, pork, and preservatives plaque our household. This is so delicious I know it will be a winter staple in our home. 🏡
Chicken Bacon Instapot Chowder
8 cloves garlic, minced
4 ribs celery, diced
12 oz cremini mushrooms, sliced
2 medium sweet onion, thinly sliced
8 tbsp ghee, divided
4 cups chicken broth from boiling chicken, divided
1 chicken whole chicken
8 oz goat cream cheese
1 cup unsweetened coconut milk
24 oz plain goat yogurt
2 lbs turkey bacon, cooked crisp and crumbled
2 tsp sea salt
2 tsp black pepper
2 tsp garlic powder
2 tsp dried thyme
Cook turkey bacon on a rack in oven 400 degrees for 20 minutes.
Heat instapot on sauté setting. To instapot, add garlic, celery, mushrooms, onions, 4 tbsp butter, 2 cup chicken stock from boiling your chicken, sea salt and black pepper.
Add unsweetened coconut milk, cream cheese, plain yogurt, garlic powder, and thyme to the instapot. Stir until well combined and there are no longer any visible chunks of cream cheese.
Once the chicken has cooled, remove from the bones, cut it into cubes and add it to the instapot, along with bacon. Stir until all ingredients are well combined. Cover and set the instapot to soup setting. Cook 20 minutes.
While the soup was cooking we tried a coconut dinner roll. Ours were a little flat but had great flavor. I’m thinking the temperature of our ghee was the issue.