SOUP RECIPE: Chicken & Corn Chowder

Vegetable cooking spray
6-cups frozen whole kernel corn, thawed
˝-cup chopped onion
˝-cup chopped green pepper
1 ˝-lbs boneless skinless chicken breast, cut into ˝ inch pieces
1-cup chopped carrots
2-large tomatoes, chopped
1-jalapeno pepper, finely chopped
1-clove garlic, minced
˝-tsp dried savory
˝-tsp dried thyme
6-cups chicken stock
2-cups milk
Salt & pepper to taste

Spray large saucepan with cooking spray
Heat over medium heat until hot
Add corn, onion and green pepper; sauté until onion is tender, about 5 minutes
Process about 2 cups of corn mixture in food processor or blender until smooth
May have to add 1-2 tbsp of water to thin slightly; reserve
Add chicken, carrots, tomatoes, jalapeno, garlic and herbs to saucepan
Cook and stir until chicken begins to brown, about 5-8 minutes
Stir in chicken stock, milk and reserved corn mixture
Heat to a boil, reduce heat and simmer, covered until chicken is tender, about 15 minutes
Season to taste with salt & pepper

Makes 6-8 servings

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