Monday, April 28, 2008

Chicken Corn Chowder

I made this for dinner last night, and now have leftovers for several lunches this week. So easy, and so good!

4 chicken tenderloins
2 tablespoons oil
1/4 cup butter
1 large onion, chopped
1 tablespoon minced garlic
2 cans creamed corn
2 large potatoes, diced
2 1/2 cups chicken broth
1 can evaporated milk
1/2 cup milk
salt and pepper to taste
2 tablespoons corn starch
2 tablespoons cold water

In your soup pot, saute the chicken in the oil until they are brown on both sides. Remove and dice. Add the butter to the pot, then add the onion and saute until it starts to brown (I like to add a pinch of salt to this step if I'm using unsalted butter).

Add the garlic, corn, potatoes, chicken broth, and a generous pinch of salt and pepper. Heat just until boiling; reduce heat and simmer until the potatoes are cooked, about 15 minutes.

Add the milk and diced chicken and heat five minutes more. Check your seasoning and add more salt and pepper if necessary. Mix the cornstarch and cold water and add to the pot. Continue to cook until slightly thickened, about five more minutes.

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