This is a recipe that I'm switching up a bit (the original calls for soy milk and doesn't include potatoes ... I'm going with low-sodium chicken broth and adding potatoes. We'll see!) I'm thinking it might be good with a little shredded rotisserie chicken added as well.
Corn and Potato Chowder
2 Tbsp Olive Oil
1 small Vidalia Onion, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
2 cups Potatoes, par-boiled and diced
1 clove Garlic, minced
6 cups low sodium Chicken Broth
2 cups Corn
1 Tbsp Flour
1 tsp dried Parsley
1 tsp Garlic Powder
1 tsp Salt
1 tsp freshly ground Black Pepper
Rotisserie Chicken (shredded)
Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots, potatoes, and garlic. Cook until garlic is slightly golden.
Meanwhile, bring chicken broth to a boil over medium heat then reduce heat to medium. Add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water if necessary.
Reduce heat to low and quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly until chowder thickens, about 15 - 20 minutes.
