RiverSound Chicken and Sweet Corn Chowder

Ingredients

• 2 tablespoon Extra virgin olive oil
• 3 Cup Chicken breast halves 1/2“ x 1/2“ cubes
• 3/4 Cup Roasted Red Peppers sliced into 1/2“ chunks
• 1/2 sticks Butter Room temp
• 1 tablespoon Brown sugar
• 1 1/2 cup Frozen shoe peg corn
• 4 Cup Chicken broth
• 1 cup Carrot Sliced 1/4“ thick allumette
• 1 small can sweet yellow corn with juice
• 1/2 Stick Butter room temperature
• 2 tablespoons Olive Oil
• 1 Cup Celery stalks Sliced 1/4“ thick
• 1 whole Sweet onion Sliced and halfed
• 1 cup Milk
• 2 tablespoons Flour

Instructions

1. In a large stock pot warm 2 tablespoon of olive oil while slicing -up three chicken breast in 1/2 x 1/2 chucks. Season the cut chicken with thyme. tarragon and basil in a bowl and add chopped roasted red peppers. Then cook a little at a time in the stock pot and brown on medium high heat until all sides are golden brown.
2. In a separate pan Sautéed onions and celery in 1/2 stick of butter until tender. Remove onions and celery and place in a slow cooker along with 3 cup of chicken broth. Add the cooked chicken to the crock pot.
3. In the statue pan melt another 1/2 stick of butter and combine with 2 tablespoon of flour to make a roux. Add 3/4 of the clear broth. 1/4 cup at a time. Stirring and blending after each addition. Then slowly add 1 cup milk until froux is combined. And stir constantly and gently until the roux is velvet smooth. Then add 1/2 cup of heavy whipping cream. Bring to a slow simmer for about three mins. careful. dont let it boil and then add one more.1/2 cup of chicken broth. Pour this into crock pot with the chicken.
4. Add 2 cups of chicken broth and 1/2 cup of frozen shoe peg corn. the chopped carrots. Add one 15oz can of yellow sweet corn with its juice.
5. Add one table spoon of brown sugar.
6. Cook on low for 4 hours.