Chicken Corn Chowder-Stephanie Wright

Courtesy of Stephanie Wright:

1 1/2 cups cooked chicken
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large sweet onion, chopped
3 or 4 medium red potatoes, 1/2" cubes
3 cloves garlic, minced
1 red bell pepper, seeded and chopped
4 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
pinch cayenne pepper
pinch thyme and sage
1 14-15oz can cream style corn
1/2 cup heavy cream

In a Dutch oven or large saucepan, heat oil and butter. Sauté onions, pepper, and potatoes for 5 minutes, adding garlic last.

Stir in flour, broth, seasonings. Bring to a boil; reduce heat to a simmer and cover. Cook over low heat until potatoes are tender.

Stir in cream style corn, chunks of chicken, and cream. Cook on low heat only until heated through and steaming hot (about 5 minutes); do not allow to boil. If the chowder is not the desired consistency, add a few tablespoons of milk (if too thick) or a tablespoon flour (if too thin). Cook for another 10 minutes after adding flour to prevent a raw flour taste.