Spicy Chicken and Corn Chowder

Cubes of chicken are cooked in a thyme-seasoned broth with light cream, corn kernels, creamed corn, & chilies.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 cup white onion, diced
• 1/4 cup celery, diced
• 1 poblano chili, seeded and diced
• 2 serrano chillies, seeded and minced
• 3 cups half-and-half
• 1 cup chicken stock
• 2 cups skinless, boneless raw chicken (thigh or breast), cut into bite-sized pieces
• 1 1/2 cups fresh or frozen corn kernels
• 1 14 3/4 oz can creamed corn
• 1 teaspoon fresh chopped thyme, or 1/2 teaspoon dried thyme
• 1 tsp salt, or to taste

Directions:

Melt butter in a large pot over medium heat. Whisk in flour and cook for 2-3 minutes to create a blonde roux. Add onion, celery, poblano & serrano peppers; cook 5-7 minutes until tender. Stir in half-and-half, stock, chicken, corn, creamed corn, thyme and salt. Let soup come to a gentle simmer, but don't boil. Let soup gently simmer, covered, for 45 minutes. Add salt and pepper to taste, if needed.

Number of Servings: Serves 6-8

Notes from the Cook: I like to garnish this soup with a few roasted corn kernels sprinkled on top and a sprig of fresh thyme.