Curried Chicken Corn Chowder

Servings:  6 

Ingredients:

1 tablespoon olive oil

1/2 cup bacon - diced small
2 cup onion - diced
1 cup celery - diced
1 cup zucchini diced
1 tbsp. red curry paste or curry powder
1 large chicken breast  - cut up into med. cubes
2 tbsp.  potato starch
1 large  potato - if using Russet - peeled and diced into large chunks
1 can kernel corn (12 oz./341 ml can) or 2 corn on the cobs
6-8 cups  soup stock (broth) of choice. I am using chicken stock for this recipe

salt & pepper to taste

Heat a large soup pot over medium and add olive oil.
Sauté bacon with the onions. Add potato starch to thicken the chowder. If gluten is not an issue you can use 1/4 cup of all purpose flour instead of potato starch.

Add remaining vegetables and chicken and cook until the onions are transparent.
Add curry and salt & pepper.
Add corn, diced potatoes & soup stock (veggie or chicken).

Stir well and leave on the medium high heat to bring up to the boil.

Once boiled, stir and immediately reduce the heat and simmer for 15- 20 minutes until the potato is cooked. 

Serve hot with fresh bread or your families favourites crackers.