2 tablespoons olive oil
1 medium onion, diced
2 boneless chicken breasts, diced
2-15 oz. cans chicken broth
1 cup water
1-15 oz. can whole kernel corn
2 medium potatoes, peeled and diced
1 large carrot, peeled and sliced
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon dried parsley
2 garlic cloves, minced
1 teaspoon seasoned salt (or to taste)
½ teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper (or more if you like it really spicy)
2-15 oz. cans creamed-style corn
½ cup half & half
Coat bottom of a heavy stockpot with olive oil over medium heat. Add chicken, seasoned salt, garlic and onions. Stir over medium heat until onions are clear and chicken is no longer pink and tender. Slowly add the water, chicken broth and whole corn (with liquid) and then bring to a boil.
Add the remaining seasonings, potatoes and carrot; cover and reduce to a simmer until the carrots are tender (about 20 to 25 minutes).
When the carrots are tender, add creamed-style corn and simmer about 10 minutes. Just before serving, remove from heat and slowly add the half and half while you stir. Serve this chowder in hearty sized bowls with a fresh loaf of French bread.
Yield: 8 to 10 Servings.