Chicken Corn Chowder  

Cooked meat of a chicken (either from a whole chicken or chicken breasts) 

1 large onion

1 celery stalk

1 carrot

1 cup corn

2 tsp dry thyme

1 quart water

2 oz chicken base

1 quart half & half

8oz flour (1 cup)

 1 stick of butter (1/2 pound)

Dice the mire poix (celery, carrot, and onion). The dice should be small. In a soup pot heat 1/2 tablespoon of olive oil. Once heated add your mire poix. Cook until translucent. Add the water, chicken base and corn. Bring to a boil and turn down to a simmer. Strain the soup. Once strained add back to the pot and add in the half & half. Bring back up to heat. Season to taste. Once hot add in half of the roux, wisk well; otherwise, the roux will stick to the bottom and burn.  If the soup hasn't thickened add the other half the roux. You do not want your soup to be paste, so when you add the roux let it simmer a little before adding the second half. Once thickened add your mire poix back and add the chicken.