Chicken corn chowder ~

~ Mmmm, onions ~

Rough estimates - soup makers understand this.   Additional salt with each added ingredient when sauteing, building layers.  Account for the salt that is in any favorite stock.   There can be a feeling of contentment at what the stockpot will produce before the process is even started...simply with the feeling of knowing it's time to make soup....starting slow...taking time, as I imagine soup lovers do when they enter the kitchen to make such comfort ~~ as I wish for lovers, too.    


Chicken corn chowder ~

Four chicken thighs
Two cobs of corn, kernels removed (of course frozen is fine)
One yellow onion, diced
Three cloves of garlic, minced
Four yukon gold potatoes, large dice
Roasted red peppers, diced, maybe less than 1/4 c.
Chicken stock - 2 quarts - more if you like
Small can of chopped green chilis, drained
Thyme
Touch of cream if desired

• In a stockpot....
• Saute (salt and pepper) chicken thighs in olive oil until done.  Remove, set aside.  Shred when cool.
• Add onion, saute until there is some brown color (add a touch more olive oil if you need it)
• Add garlic and corn, saute until soft  
• Add chicken stock, and potatoes.  Cook until potatoes are almost done.
• Return chicken to the pot.
• Add green chiles and red peppers.
• Add your desired cream, or half and half.  Go light at first.
• Adjust seasoning, more fresh pepper here is good.