Creamy Chicken Corn Chowder

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

This recipe is a great way to use up left-over chicken. I always keep bacon in the freezer for the purpose of making soup.

Buy a pack of bacon and separate it into portions of 3 strips. Wrap each portion separately and freeze. They cut easily when they're frozen if you use a sharp knife.

Creamy Chicken Corn Chowder
Makes 8 servings

Ingredients

3 slices bacon diced
1 stalk celery diced
1/2 red pepper diced
1 small onion diced
1 medium potato diced
1 tablespoon chili powder
3 cups homemade (or low sodium) chicken broth
1 can corn (about 1 cup)
6 oz cooked chicken breast diced
salt & pepper
1 cup milk
4 tablespoons flour
1/2 cup shredded sharp cheddar
1 tablespoon dried parsley (or 1/4 cup fresh cilantro if you like it)

Directions

In a large nonstick pot, fry your bacon until crispy (no oil needed). Remove bacon and set on a paper towel to drain.
In the bacon fat on medium high heat, fry onions, peppers and celery until golden. Add potatoes and cook for 2 minutes. Stir in chili powder.
Add chicken broth, corn and chicken and bring up to a simmer. Cook on medium heat until potatoes are tender.
Mix flour with milk until lumps are gone and slowly add to simmering soup while you stir.
Continue to simmer until thickened, then add parsley (or cilantro) and cheese. Serve hot. -