Foodie Fridays – Chicken Corn Chowder with Sautéed Mushrooms

I’m getting back on the recipe wagon…I swear! I just might have to recruit a few family members to keep me on track…Mom, did you hear that? She’s an awesome cook so I’ll do my best to talk her into it Anyhow, today I have one of my favorite soup recipes for you and on a chilly, (possibly rainy), Southern California day like today…this soup would be perfect to warm the body and comfort the soul! So grab the ingredients and hop to it, I promise you won’t be sorry…this meal in a bowl is fabulous!

Makes 4 servings

Ingredients

1 pound boneless skinless chicken breasts, cooked and cut into 1/2 inch pieces

Non-stick cooking spray

3 cups frozen whole kernel corn, thawed

3/4 cup coarsely chopped onion

1 tablespoon water

1 cup peeled and diced carrots

2 tablespoons finely chopped jalapeno pepper (this will make it a little hot, if you don’t like heat…you can omit this)

1/2 teaspoon dried oregano leaves

1/4 teaspoon dried thyme leaves

3 cups fat free chicken broth

1 1/2 cups low fat milk

1/2 teaspoon salt

Directions

1. Heat over medium heat a large saucepan sprayed with the non-stick cooking spray. Add chicken, cook and stir for about 10 minutes or until browned and no longer pink in the center. Remove chicken from saucepan and cut into 1/2 inch pieces.

2. Peel and dice the carrots.

3. Chop jalapeno pepper. Be sure to remove seeds and veins unless you like it really hot. (PS…if you like heat, add a second jalapeno, that’s what we do!)

4. Chop onion

5. Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender.

6. Place one cup corn mixture in blender or food processor. Blend until finely chopped. Add 1 tablespoon of water and set aside. (Note…if you like thicker chowder, you may want to blend more of the corn mixture to produce a thicker base).

7. Add carrots, jalapeno, oregano and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown.

8. Chop mushrooms and add to saucepan

9. Return chicken to saucepan then stir in chicken broth, milk, the corn mixture you set aside and salt. Heat to a boil. Reduce heat to low and simmer, covered for 15 to 20 minutes.