Friday, June 1, 2007

Chicken Corn Chowder

I had some leftover potatoes, corn and chicken in my fridge - so I concocted this yummy soup.

In a large saucepan add 1 tbsp olive oil and heat slightly. To this, add 1 cup chopped shallot and 1 cup carrots. Saute until shallots are turning clear and carrots are slightly tender. Add red potatoes, cut up chicken, and spices that you like. I use McCormick garlic and herb, and salt and pepper. Add to the pot 10 cups of chicken broth and one can of corn. Simmer on the stove for 30 minutes or until potatoes are fork tender. Add one cup sour cream. With a hand held blender, puree some of the soup to create a thicker consistency - incorporating the sour cream.

Enjoy! I love this soup as it is slightly thick, but no flour is used at all. Yummy!