Chicken Corn Chowder

Chicken and Corn Chowder

      Again I am obsessed with soups.  I make at least 15 different kinds and love to invent new ones.  Since the time of year when soups just seem to be an every weekend kind of meal are coming to a close, I decided to make a hearty but fresh type of soup this weekend.  I have never had any kind of corn chowder before but decided to give it an attempt and add a few different things to make it more interesting.  I thought, why not add chicken and even beans.  So here it is, my version of Chicken Corn Chowder.  A very hearty but surprisingly light and fresh soup.  Each bite contains a kick from the peppers, a creaminess from the cream and cheeses, and some great texture from the chicken, beans, and the corn.  Please give this a try and enjoy my version of Chicken Corn Chowder.  Serves 5-6.

Chicken Corn Chowder

Ingredients:

• 2 boneless skinless chicken breasts
• 1/2 sweet onion
• 1/2 red bell pepper
• 32 ounces Chicken Broth
• 12 ounces Frozen Corn
• 4 tbs flour
• 1 cup water
• 1/2 pint cream or half and half
• 1 cup Colby Jack shredded cheese
• 1/2 cup Swiss shredded cheese
• 1 15oz can Cannellini beans
• salt/pepper

       In a small pot boil the chicken breasts in the chicken broth for roughly 15-20 minutes.  In a dutch oven sauté the onion and red bell pepper in a bit of olive oil until softened.  Mix in the corn and stir. Mix in the flour to add some thickener.  Meanwhile remove the chicken from the pot and sit aside to dice up.  Pour the chicken broth into the dutch oven along with the water and simmer.  Dice up the chicken and mix back in the pot.  Add in the beans.  Simmer for about 15 minutes on low.   Pour in the cream and the shredded cheeses and mix thoroughly.  Add some salt and pepper to taste and serve.  Quick and simple and delicious.