Wednesday, December 3, 2008

Chicken Corn chowder

2 TBL olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves of garlic, minced
3 14oz cans of chicken broth
1 2lb bag of frozen corn or 8 ears of fresh corn (cut kernels off)
2 large chicken breasts, cooked and shredded
1/2 cup heavy cream
8oz sour cream
salt and pepper to taste

Heat oil in large pot over medium heat. When hot, saute onion, carrots and celery until slightly softened, about 5-8mins. Stir in garlic and cook for 1 min then add chicken broth, corn and chicken. Cook for 5 mins, until heated through. Reduce heat to low and stir in sour cream, salt and pepper to taste.

Top with avocado and tomato if desired.

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