Marilee’s Corn Chowder

Photo: Marilee Johnson

Ingredients

1/2 cup onions

1 tablespoon butter

2 cans chicken broth (14 oz.)

2 cups peeled potatoes cut into 1 ″ pieces (or you can use Yukon Gold or 1 can whole kernel corn drained (15 oz.)

1 can cream corn (15 oz.)

1 1/2 cups – 2 milk (I use 1% but you can use whatever you want)

1 can cream of mushroom soup

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

Salt to taste

Cayenne pepper to taste

2 medium chicken breasts cooked

Preparation

Grill or bake chicken breasts until done. Let cool and cut into 1/2″ pieces or shred it. If you shred it, it tends to thicken the chowder more. While chicken is cooking, saute onions in a soup pot until transparent and soft. Add chicken broth and potatoes. Cook until tender. Add whole kernal corn and cream corn and simmer for a few minutes. Mix together the soup and milk in a separate bowl with a whisk until smooth. Add the mixture to the soup pot with the other ingredients. Do not boil. Add chicken, basil, and thyme to chowder. Let it simmer for a few minutes