Chicken and Corn Chowder

Time for another Easy Weeknight Dinner!


This is great when its cold and rainy, as it is here in sunny southern California today. We've had a LOT of rain this winter.

I used fresh Thyme, as it is back in my garden. I love it. But you can use any fresh herb: basil, cilantro, parsley, even a little sage.

Chicken and Corn Chowder

2-3 large boneless chicken breasts, quartered
1 medium yellow onion, diced
olive oil
2 large potatoes, cubed
2 yellow squash, cubed
1 can chicken broth
3-4 sprigs fresh thyme, leaves removed and stem discarded
1 16 oz bag frozen corn kernels
4 tablespoons butter
4 tablespoons flour
2 cups milk
black pepper
salt


In a 5 1/2 quart dutch oven or heavy soup pot saute the onion in the olive oil until translucent; add the chicken and brown on all sides. Cover with the chicken broth, add 2 thyme sprigs, and a sprinkle of salt and pepper; bring to a simmer and cover. 

Meanwhile, melt butter in a heavy saucepan; add flour stirring constantly with a wire whisk. After about 2 minutes, slowly add the milk while whisking to blend. Lower heat and bring to a boil; it should be thick enough to coat a wooden spoon...take off heat and add the rest of the thyme.

Add the potatoes and then the squash to the pot with the chicken and add enough water so that the potatoes are submerged. Cover and again bring to a boil; lower and simmer for 25 minutes. 

After this time, take out the chicken to a board and shred with a fork; it should be tender enough for this. Return the shredded chicken to the pot and add the corn, bring to a boil. Now add the white sauce, whisking it into the soup to blend. Let this simmer, uncovered, for another 10 minutes, until thickened. Add salt and pepper to taste. Serve with warm sourdough bread and butter.

Serves 6

Make it a Great Day!

Ann