Chicken Corn Chowder

It was about 20 degrees here today, and when the mercury dips, I feel the need for soup. Warm, comforting soup. Tonight I experimented, and it's seemed to pay off. I'm serving with a nice slice of corn bread.


Chicken Corn Chowder

1 lb boneless, skinless chicken breast, cut into bite sized chunks
2 large carrots, cut in half and sliced
2 stalts of celery, sliced
1/2 onion, small dice
2 cups frozen corn
1 clove garlic, minced
1/2 cup butter (1 stick)
1/4 cup flour
1 14.5 oz can chicken stock
4 Cups milk
2 boulion cubes, crushed
dash red pepper
dash nutmeg
1 tsp parsley flake

Brown chicken chunks, set aside.

In large soup pot, melt butter (salt & pepper to taste while cooking). Add diced vegetables and garlic and sweat/saute them until tender (salt & pepper to taste while cooking). Sprinkle in flour, stirring well to avoid lumps. Pour in chicken stock. Heat till boiling, reduce heat to simmer. Add chicken and milk. Bring back to a boil on low heat (this will take some time, don't be tempted to increase the heat or you'll scald the milk and it won't taste right). Sprinkle in crushed boullion and seasonings. Continue to allow to stay at a low simmer until thickened. Serve. Sprinkle with cheese if desired.

I haven't had a whole bowl yet, but I'm not sure there's going to be any left if I keep stealing tastes! I cannot wait until dinner!!!