Chicken Corn Chowder

2 cups cold water
1 cup flour
4 tablespoons extra virgin olive oil
1 large onion, diced
4 garlic cloves, minced
2 green bell peppers, chopped 
6 cups chicken broth
1 – 3 lb whole chicken
8 red potatoes, peeled and diced
2 tsp chopped fresh thyme
1/4 tsp black pepper
3 bay leaves
Salt to taste
1 1/4 cup fresh or frozen corn kernels

Mix flour and water with wire whip and set aside for thickening agent.
In a large soup pot; Sauté onion, garlic and bell pepper with olive oil (4-5 minutes).
Add chicken broth and chicken, bring to boil and simmer for 1 ½ hrs, remove chicken and pull all the meat from the bone; discard skin bones.  After chicken cools, chop in bite size pieces and set aside.  Add the rest of the ingredients, turn the heat to low and simmer until the potatoes are tender, about 20 to 30 minutes. Add chicken; with the soup simmering add thickening agent.

Simmer on low for 15 to 20 minutes.

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