Quick Chicken and Corn Chowder

• 1 lb boneless chicken, cut into 1/2 inch pieces
• 3 cups thawed frozen whole kernel corn
• 34 cup coarsely chopped onion
• 1 -2 tablespoon water
• 1 cup diced carrot
• 2 tablespoons finely chopped jalapeno peppers (optional)
• 12 teaspoon dried oregano leaves
• 14 teaspoon dried thyme leaves
• 3 cups chicken broth
• 1 12 cups milk
• 12 teaspoon salt

1. Spray large nonstick saucepan with cooking spray; heat over medium heat until hot.
2. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center.
3. Remove chicken.
4. Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender.
5. Place 1 cup corn mixture in food precessor or blender with 1 to 2 tablespoons water and process until finely chopped; set aside.
6. Add carrots, jalapeno pepper, if desired, oregano and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown.
7. Return chicken to saucepan.
8. Stir in broth, milk, reserved corn and salt; bring to a boil.
9. Reduce heat to low and simmer, covered, 15 to 20 minutes.

chicken, kernel corn, onion, water, carrot, jalapeno peppers, oregano, thyme, chicken broth, milk, salt

Taken from www.food.com/recipe/quick-chicken-and-corn-chowder-274686 (may not work)