Chicken and Corn Chowder
1 medium onion, diced
1 or 2 garlic cloves, chopped
1 boneless, skinless chicken breast
3 cups chicken stock
3 potatoes, peeled and cubed
4 small cans creamed corn
1 1/2 cups frozen corn kernels
2 cups homo milk
salt and pepper
Saute the chicken breast until it's cooked. Chop or shred it and set aside. Saute the onion and the garlic. Add the chicken broth and potatoes and bring to a boil. Simmer until the potatoes are cooked. Mash the potatoes partially. Stir in the creamed corn and frozen corn and chicken meat. Heat to a boil. Remove from heat, add the milk and season to taste. Do not boil again once the milk has been added.
Top with grated cheese if you like.
Add hot sauce if you want it zippy.
Variation - Use some crumbled crispy bacon instead of chicken breast or for a veggie version skip the meat altogether and use vegetable broth. The cheese should provide enough protein.
Fast, easy and filling.
question: what soup do you like best?
mompoet - thanks for the chickpea curry Cathy - I ate it for breakfast!