Chicken, Corn and Potato Chowder with Corn Muffins

A perfect cold weather dinner!









Corn Muffins

Ingredients
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk

Technique
Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan, or use muffin cups. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Spoon into prepared muffin cups. Bake for 20 minutes.  Yield 12 muffins.



Chicken Corn Soup

Ingredients
1-2 lb skinless, boneless chicken thighs or breasts chopped into bite size pieces
2 tablespoons olive oil
1 onion, diced
3 cans or one large box or chicken stock
2 tablespoons dried parsley
salt and pepper to taste
2 potatoes, washed and diced
1 1/2 cups frozen corn kernels or 2 cans fresh corn
Half pint heavy cream

Technique
Pour olive oil into large pan or stock pot, place chicken in and sauté until almost cooked through. Add onions and cook until onions are soft. Add chicken stock, and stir in parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream. Serve with corn muffins! Buon appetito!



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