3 15oz canned corn
2 15oz cans creamed corn
3 medium russet potatoes
4 tablespoons brown rice flour
3 cups rice milk
2 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/4 teaspoon cayenne pepper
2 small cans chopped green chiles
2 cups shredded chicken. (I used the canned chicken from Costco, it's what we had in the pantry!)
*Salt and pepper to taste
1. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
2. Place the potatoes and white scallion pieces into the stock pot and cook over medium
heat until the scallions have softened, 2 or 3 minutes.
3. Sprinkle in the rice flour and cook, stirring constantly, for about 1 minute.
4. Pour in the rice milk, chicken stock, thyme, parsley, cayenne, salt, and pepper, stirring well.
*Bring to a boil over medium heat, stirring occasionally.
5. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, and green chiles. Cook over low heat until heated through, about 10 minutes. Garnish with scallion greens, bacon, and cheddar cheese.
*If you prefer a thicker soup (which I do), mix 1/4 cup water with 2 tablespoons corn starch. Add to soup mixture gradually and allow to thicken for 5 minutes. This is a great alternative to thickening any liquid such as gravy or soups without adding in flour.