Shelly's Recipe

CHICKEN AND CORN CHOWDER OLE

Category: Chowders

1 1/2 cup chopped onion
1 tsp minced garlic
1 tbsp + 1 tsp vegetable oil, divided
4 cups chicken stock
1 3/4 cup canned corn, drained
3 cups potatoes, peeled and cubed
1 1/4 tsp ground cumin
1 small bay leaf
1/2 cup green or red bell pepper, finely chopped
1 1/4 cup cooked chicken, diced or shredded
1/3 cup ripe olives, chopped

In a stockpot, saute onion and garlic in 1 tbsp oil. Add stock and 1/2 cup each of corn, potatoes, cumin and bay leaf. Bring to a boil and simmer for 15-20 minutes or until vegetables are tender.

Meanwhile, saute peppers in remaining oil. Set aside. Puree chicken stock mixture and return to stockpot. Add remaining corn, chicken, pepper and olives. Simmer 5 minutes. Serves 6