Chicken Corn Chowder

This is a variation of a recipe that was in a small book I purchased recently. It’s pretty simple and came out tasting very good. Don’t hesitate to change up the ingredients some to suit your own tastes. I had followed the original recipe as closely as I could and realized I needed to add a little of my own flavor to get it tasting right. So here it is! I apologize for not using metrics, but I am most familiar with the isolationist form of measurement used in the US. I consider 1 “shake” simply that, a dash of the ingredient from the side of the bottle with an open end.

Ingredients:

• 1 large chicken breast, shredded
• 12oz canned or frozen corn
• 8oz milk
• 3 1/2 cups of chicken stock
• 3 medium potatos, chopped into .5in cubes
• 2 shakes of rosemary
• 2 shakes of sage
• 2 shakes of thyme
• 1 shake of garlic salt
• 1tbsp olive oil (we use EVOO, extra virgin olive oil)
• 1/4 of a medium sized white onion, diced
• 1tbsp mixed chicken spices (variety from the co-op here in Kuwait works fine)
• .5tsp chili powder

Step 1:

Put the olive oil in a pot and cook the onions for 1 minute, over medium-high heat. Add the chicken and cook for another minute. Add the chicken stock and potatos and bring to a boil, then reduce heat, cover, and let simmer for 10 minutes. During the 10 minutes the meal is simmering, take the corn and milk and put it into a food processor. Run it through for approximately 5-7 seconds.

Step2:

Add the milk and corn to the soup and bring to a boil, then reduce heat, cover, and simmer for 10 minutes.

Step3:

Add the chili powder, chicken spices, rosemary, thyme, sage, and garlic salt at this point, and let simmer for another 5 minutes.

Step 4:

Remove from heat and serve! Sprinkle with a little parmesan cheese if you feel so inclined.

It’s a pretty simply recipe and it tasted excellent. We add the herbs towards the end of the cooking because we find the flavor is better, and they will not burn. We cooked this in a non-stick pot. It’s just the way I am used to doing things. If you use a normal metal pot with no teflon, you may need to stir the soup during cooking so nothing sticks.

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