Chicken Corn Chowder

As we get farther into fall, I'm wanting to make more soups. It just seems like soup is perfect for dinner on a fall evening, when it's cold outside and you want to feel all toasty inside.

This soup has a somewhat creamy broth, and for some reason, that just equals yummy comfort food soup to me. Chowder seems to be a little hardier than a lot of soups. Perfect for making soup a meal! I think it turned out pretty well, and I hope you do too. :)

Ingredients:
-4 cups chicken broth
-2 cups water
-2 boneless, skinless chicken breasts, cubed
-1 or 2 russet potatoes, scrubbed and cubed, depending on how much you like potatoes in your soup
-1 can whole kernel corn, drained
-1 can cream-style corn
-1 tablespoon onion powder
-1.5 cup heavy cream, 1/2 cup reserved
-4 tablespoons corn starch

Directions:
In a large pot over high heat, bring the chicken broth and water to a boil.

Add the chicken pieces and cook for a few minutes, stirring occasionally.

Add the potatoes and cook about 5 minutes, stirring occasionally. Add the two cans of corn and stir. Add in the onion powder and stir to incorporate.

Continue cooking another 5 minutes, stirring occasionally. Reduce the heat to medium high.

In a small bowl, whisk together the corn starch and 1/2 cup reserved heavy cream. Slowly add to the soup while stirring. This will help thicken the soup. Slowly add in the rest of the cream while stirring.

Let the soup cook for another 10 minutes, stirring occasionally, then reduce the heat to low and let it simmer until it's thickened up a bit, about 10-15 minutes. Stir it occasionally to keep things from sticking to the bottom of the pot.

Serve the soup hot and enjoy!

We had some toasty bread to go with ours. Yum!