Potato Corn Chowder

A hearty potato soup with chicken and corn.

1/3 Cup Olive Oil

4 Large Chicken Breast cut into 1" pieces

1 Large Onion diced

52 oz can Chicken Broth or homemade broth

3 # Yukon Gold Potatoes quartered

1 16 oz Pkg frozen corn whole kernel

1 quart 1/2 &1/2

Heat olive oil in soup pot. Salt and pepper half the chicken pieces. Add to the pot, cooking fast, to brown both sides. Remove to a plate and cook second batch. Chicken should be brown on the outside and still pink in the middle. Refrigerate.

Add onion and cook until transparent. 

Add chicken broth to the pot, stirring to remove bits from bottom. Put potatoes, quartered and unpeeled, into broth, making sure there is enough liquid to cover. If not, add water to cover.

Cook potatoes on medium until fork tender. Add chicken,  corn and 1/2 & 1/2.

Turn to very low and simmer 30 minutes to blend flavors. Salt and pepper as needed.

You can cut 6 pieces of bacon into small pieces; cook; remove to chicken plate, and cook onion in bacon grease. Add bacon back in with chicken.

One of Jarrells favorites. Maybe 2nd to clam chowder. 

You can also leave the chicken out altogether.

I don’t peel Yukon golds. I scrub well. It’s your choice.