CORN CHOWDER WITH CHICKEN

1 onions diced

2 leeks finely sliced

1 cup celery diced

4 cups red potatoes diced

1 red bell pepper diced

6 ears of corn

2 boneless chicken thighs diced

1 quart chicken stock

1 quart half and half

4 TBS butter

4 TBS flour

1 TBS thyme

salt and pepper

Cut the kernels off the cobs, and scrape the cobs with the back of a knife. Reserve this mixture.

Melt the butter in a pan and add the onions, leeks, and celery and cook until softened. Sprinkle in the flour and stir until well combined. Slowly add the half and half, and then the stock stirring well. Add the potatoes and bring to a simmer. Cook for 10 minutes. Brown the chicken, and add it to the pot along with the corn and red bell pepper. Season with salt, pepper, and thyme. Simmer for another 15 minutes and serve.

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