Chicken, Corn Chowder (light version)

 The sky is gray and it looks like it's going to snow. I think it's a perfect day for my Chicken, Corn Chowder. This light version uses milk instead of heavy cream, so it's healthier. It comes together quickly so it's great for a weeknight, too. John and Bella love this soup. I hope you enjoy it.

 Chicken, Corn Chowder (Light version)

2 tablespoons canola oil

1 large yellow onion

3 stalks celery

1 heaping tablespoon flour

1 large Russet potato

¼ teaspoon salt

2 cups chicken stock

1 bay leaf

2 cups whole milk

1 can creamed corn

1 can corn

2 cups chopped rotisserie chicken breast

Salt and pepper to taste

Chop onion, celery, potato and set aside.  I don’t peel the potato.

Heat 2 tablespoons of oil in large pot over medium heat. When hot, add onions and celery and cook 2 minutes. Then add flour and cook 5 minutes. Add potato, salt, stock and bay leaf and bring to a boil for 5 minutes. Reduce heat to strong simmer and add milk and corn and cook about 12 minutes or until potatoes are just tender. Add chicken at the last minute just to heat through.

The vegetables should still be slightly crunchy. There's a lot less fat than traditional chowder, but it's still packed with flavor.    It’s an excellent soup and easy to make.

If you make it and like it, please share.