Chicken & Corn Chowder



3/4 lb. skinless, boneless chicken breasts

1 Tbsp. poultry seasoning

1 bunch scallions, sliced

1 Tbsp. oil

1 cup reduced sodium chicken stock

2 cups corn kernels, fresh or frozen

1/2 lb. frozen hash brown potatoes, square, not country

2 1/2 cups 1% milk

1 Tbsp. corn starch

salt and pepper

  1. Cut chicken into 1/2 - 3/4 inch cubes and toss with poultry seasoning and scallions.
  2. Heat oil in a large saucepan on medium heat. Add chicken with scallions and cook, stirring frequently just until chicken is no longer pink on the outside.
  3. Add chicken stock, corn, and hash browns and bring to a boil. Reduce heat, cover and let simmer for 10 minutes or until potatoes are tender.
  4. Add 2 cups milk and continue cooking. Stir remaining 1/2 cup milk with cornstarch until smooth and stir into hot chowder. Cook until slightly thickened. Season with salt, pepper.

Serve with biscuits and cole slaw.