Chicken and Corn Chowder
Chop all three vegetables cook for about five minutes in some olive oil.
1 red bell pepper
2 minced garlic cloves
3 or 4 cups of chicken broth.
Bring to a boil for about 10 minutes. Turn back to low.
2 cups of frozen or canned corn.
Return to a boil and cook for about five minutes.
Mix 1/4 cup of flour with 2 cups skim milk.
With heat on low add milk mixture slowly.
Add two cans of cream corn
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 cup of diced bottled Jalapenos. (It depends on how hot you want it.I used about 1/4 cup)
about 2 cups of chicken or turkey. (I use the leftover rotisserie chicken.)
Let simmer for about 10 minutes.
You can eat now or simmer for a longer period of time. The longer it simmers, the thicker the soup will be and the better it will taste.
Sprinkle soup with a little cheese and a dollop of yogurt or fat free sour cream.
Sliced green onions would be great, but I didn't have any.
I hope you will try this on the perfect cold day.
Come back soon,