Chicken Corn Chowder Recipe

Make a great one-pot meal from this creamy chicken
soup with corn, peppers and cilantro. 

I'm feeling more like my old
self, so I put my slippers aside and made sort of a real dinner tonight -- at
least one that required standing for a while. I haven't figured out how to reach the stove from the bed yet. This soup is good, but there was a lot of it
for two people, and I'm not that big on leftovers. My husband suggested we get four more meals
out of it by putting it over rice. I
informed him I have no desire to eat the same thing for four more nights, and
rice isn't going to disguise it anyway. Surely you can see why I do most of the cooking around here.

Chicken Corn Chowder Recipe 

• 1 medium onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, chopped
• 2 celery stalks, chopped
• 1 large potato, peeled and
  chopped
• 2 tablespoons olive oil
• Salt and pepper
• 1 to 1 1/4 pounds chicken
  meat, cubed and seasoned
• 1 teaspoon turmeric
• 6 cups chicken stock
• 3 cups corn kernels (fresh,
  canned, frozen, whatever), divided use
• 1/4 cup cream
• 1 tablespoon Greek yogurt or
  sour cream
• 2 tablespoons (1 handful)
  chopped fresh cilantro

Sauté first five ingredients
(onion through potato) in olive oil over medium-high heat, stirring
occasionally, until vegetables start to soften, about 5 minutes. Season with salt and pepper, stir and add
chicken. Sprinkle with turmeric (good for
color and earthy flavor, but substitute whatever you have) and cook an additional
5 minutes, stirring occasionally. Pour
in chicken stock and 2 cups of corn, bring to boil and reduce heat to low simmer. Put remaining 1 cup corn in steep bowl or
measuring cup, add cream and a spoonful of the soup's broth. Use an immersion blender, or pour in regular
blender or food processor (or use a fork if you're really energetic) and
process until mostly smooth and creamy. Pour this into soup. Cook over
low simmer, uncovered, for 30 minutes, adding cilantro during last 5 minutes.