Chicken Corn Chowder
- Cubed, chopped or leftover chicken (or turkey), 1-2 cups
- Chopped carrots, 2-4
- 1 medium chopped onion
- 1 tsp minced garlic
- 8-10 cups chicken (or turkey) stock
- salt and pepper
- thyme (optional)
- frozen corn, about 2 cups
- 1/3 cup butter
- 1/3-1/2 cup flour
- 1 1/2 cups heavy cream
In a large soup pot pre-cook onion for 2-3 minutes, until softened. Add garlic for an additional minute. Add chicken cubes and season well. Pour in stock, add chopped carrots and bring to a simmer. Let simmer for about 20 minutes, until chicken and carrots are thoroughly cooked and flavors have combined well. Add frozen corn and bring soup back to a simmer.
Make a Roux and Cream Base and add it to the soup. Let the soup cook and thicken for another 10 minutes or so, stirring often. Add additional seasoning if necessary.
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