Chicken Corn Chowder

Serves: 6
Cooking Time: 50 min

Ingredients

• 1/4 cup margarine
• 1/2 cup onions, chopped
• 1/2 cup carrots, chopped
• 1/2 cup leeks, chopped (rinse well)
• 2 cups corn, fresh
• 1/2 tablespoon garlic, minced
• 1/2 teaspoon ground thyme
• 1/4 cup flour
• 28 oz Manischewitz® Reduced-Sodium Chicken Broth (2 cans)
• 1 1/2 cups fingerling potatoes, cut into bite sized pieces
• Salt, to taste
• Cayenne pepper, to taste
• 2 cups chicken, cooked and shredded
• 2 tablespoons parsley, optional
• 1/4 cup scallions, optional
• Baguette, toasted

Preparation:

1. Melt margarine; add vegetables, corn, garlic and thyme; cook for 3-4 minutes or until tender.
2. Add flour and stir constantly for 1-2 minutes.
3. Slowly add Manischewitz® Reduced-Sodium Chicken Broth, stirring constantly.
4. Add potatoes and simmer for 20-25 minutes.
5. Add chicken, salt and cayenne pepper; cook for an additional 10 minutes or until heated.
6. Garnish with parsley and scallions, if desired.
7. Brush sliced baguette with olive oil; toast in oven until golden brown, then sprinkle with fresh herbs; serve with chowder.