Friday, November 14, 2014

Tuscan Chicken & Corn Chowder

It's been on the chilly side outside and unfortunately snow has made a reappearance.  Time to make soup to help keep you warm inside and out.  I had some frozen corn and carrots from summer that worked great for this soup and dried herbs to add an Italian taste.

Tuscan Chicken & Corn Chowder

1# chicken breasts, cubed into bite size pieces
1 tbsp extra virgin olive oil
3 cups chicken broth
1 cup carrots, diced
2 cups sweet corn, fresh or frozen
1 1/2 cups milk
1/2 tsp oregano
1/4 tsp rosemary
1/4 tsp thyme
1 bay leaf 
2 dashes hot sauce
Salt and freshly ground pepper to taste

Heat olive oil in the bottom of your soup kettle or dutch oven.  Add in cubed chicken and cook until it's no longer pink, stir often.  Once cooked, add in chicken brother, carrots, corn and herbs and cook over medium heat until vegetables are tender.  Add in milk and hot sauce and reduce heat to a simmer.  Add in the salt and freshly ground pepper to your taste.  Allow to cook for another 15 minutes before serving.

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