Corn Chowder - (Use the stock you made)

Hi,

If you made the roast chicken, then made the stock, congratulations. But, now maybe you are thinking, "Okay now what do with the stock?" Well here's one option. This recipe came about because I had to use up the remaining veggies from the previous week. I happened to have fresh corn, if you don't have fresh, you can also use frozen. And if you don't have stock, it's totally fine to make it without.

3 Tablespoons olive oil
1 large onion chopped
1/2 Chicken breast cut into 1/2 inch cubes (you can also use 6 slices of bacon chopped, or a couple of italian sausages or kielbasa cut into small cubes)

In a large heavy soup pot, heat the oil, when hot add the onion and cook until just starting to brown. Add the protein, sprinkle generously with salt and cook stirring until the chicken (or other protein is cooked.)

1 red pepper, seeded and cut into 1/2 inch pieces
3 or 4 carrots, cut in half and then sliced

Add the pepper and carrots and saute for a few minutes.

3 cups of stock or water

Add the stock or water. Bring the veggies and liquid to boiling.

2 fresh corn, remove the corn kernels holding the cob vertically and carefully cutting off the kernels.
(or 2 cups frozen corn)
2 cloves garlic, minced

Add the corn and the garlic. Bring back to boiling and reduce heat to a simmer. Simmer for a few minutes.

1 cup half and half
3 sliced green onions
small bunch of parsley
salt and fresh ground pepper

Add the half and half and the onions and parsley. Bring back to almost boiling. Taste, you'll probably need to add a bit more salt and a generous bit of ground pepper.

Hope you enjoy the soup! It makes a light dinner and reheats well for lunch the next day.

Hugs,
Mameekosan