Chicken Corn Chowder

Nothing beats a thick, creamy chowder on a blustery day.  This chicken and corn version is pretty quick, and really delicious.  You can even make the stock ahead of time and freeze it, which will speed up the prep even more.

Here's what you'll need:
2 chicken breasts, on the bone
3 carrots, quartered
1 onion, quartered
3 celery ribs, quartered
2 cloves garlic, chopped
3 sprigs fresh thyme
1 bay leaf
8 c water
1 tsp salt
1/2 tsp pepper
3 large potatoes, diced
1 bag frozen corn
1/2 c flour
1/3 - 1/2 c water
1/2 c half & half
salt and pepper, to taste

In a large pot, combine the chicken, carrots, onion, celery, garlic, thyme, bay leaf, water, salt and pepper.

Bring to a boil.  Reduce to simmer and cook until the chicken is cooked through, about 30-40 minutes.

Transfer chicken to a plate.  Pour the broth through a colander put over a bowl.  This will separate the vegetables and aromatics from the broth, while keeping the broth.

Return the broth to the pot.  Add enough water to measure 8 cups.

Add the potatoes and cook 5 minutes.

Add the corn.  Return to boil, then cook until potatoes are tender.

In a small bowl combine the flour with enough water to make a smooth slurry.

Stir the slurry into the soup, stirring well so that it thickens the sauce without forming little dough balls.
Add the half & half.

Heat through. Adjust the seasonings with salt and pepper.  Serves 6.

Enjoy!