CHICKEN POT PIE CHOWDER

Makes: about 10 cups/1.5 L

1 tbsp (15 mL) butter

1 cup (250 mL) chopped onions 1 cup (250 mL) diced celery 1 tsp (5 mL) minced garlic

2 1/2 cups (625 mL) reducedsodium chicken broth

2 cups (500 mL) peeled, cubed potatoes

1 1/2 tsp (7.5 mL) dried thyme 1/2 tsp (2.5 mL) poultry seasoning

1/2 tsp (2.5 mL) sea salt

1/4 tsp (1 mL) freshly ground black pepper

1 can (14 oz/398 mL) cream-style corn

1 cup (250 mL) frozen peas and carrots

2 cups (500 mL) chopped cooked chicken breast

1 cup (250 mL) half-and-half (10 per cent) cream

1 tbsp (15 mL) cornstarch

1 to 2 tbsp (15-30 mL) minced fresh parsley

1. In a large soup pot, melt butter over medium heat. Add onions, celery and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

2. Add broth, potatoes, thyme, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes.

3. Add cream-style corn and peas and carrots. Simmer 5 more minutes. Stir in chopped chicken and mix well.

4. In a measuring cup, whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot.

5. Increase heat so chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot.