Chicken Corn Chowder

Another great way to use left-over chicken, fast and very tasty.  This is complete meal in a bowl but crusty bread is always nice on the side.  This will make enough that you can get lunch out of it as well and really make your left over's stretch.  My daughter mostly just eats the chicken and drinks the broth. I am planning on making this again this week if we get stuck in the house for as long as the news seems to be reporting we will be with the blizzard predictions.

Ingredients:

16 baby peeled carrots, cut into rounds

3 stalks of celery, chopped

1 large onion, chopped

1 leek, top and bottom removed, halved, cleaned and cut into half round slices

3-4 yukon gold potatoes, peeled and diced

4 tbsp of butter

4 tbsp of flour

6 cups of homemade chicken stock 

1 10 oz bag of frozen corn

Shredded cooked chicken

Heavy cream (1/2 cup or to taste)

Salt and pepper

Olive oil

Heat olive oil in a large dutch oven.  Add carrots, onion and celery and sauté until softened about 8 minutes.  Add leeks and sauté about 2 minutes. Add in potatoes, season with salt and pepper and stir cooking for about 5 minutes.  Melt in butter and add flour.  Stir to coat all of the vegetables and cook for about 1 minute.  Whisk in chicken stock and bring to boil.  Reduce to a simmer and cook for 15 minutes.  Add in frozen corn, chicken and heavy cream bring back to a simmer for 5 minutes.  Taste, adjusting for seasoning and creaminess and serve.