Zippy Yellow-Belly Corn Porridge

• 1 lb boneless chicken breast, cut into 1/2 inch pieces
• 1 tablespoon olive oil
• 3 cups frozen corn, thawed
• 1 onion, chopped
• 2 tablespoons water
• 1 cup carrot, diced
• 2 tablespoons jalapeno peppers, finely chopped
• 12 teaspoon dried oregano leaves
• 14 teaspoon dried thyme leaves
• 3 cups chicken broth
• 1 12 cups milk
• 12 teaspoon salt

1. heat oil in saucepan, cook chicken until browned.
2. remove from pan, set aside.
3. Add corn and Onion to saucepan.
4. Cook until onion in tender.
5. Place 1 cup corn mixture in food processor or blender.
6. Process until finely chopped, adding water to liquify mixture, set aside.
7. Add carrots, jalapeno pepper, oregano and thyme to saucepan.
8. Cook and stir about 5 minutes or until corn begins to brown.
9. Return reserved chicken to saucepan.
10. Stir in broth, milk, reserved corn mixture and salt, bring to a boil, cover and reduce heat to low.
11. Simmer 15 to 20 minutes.

chicken breast, olive oil, frozen corn, onion, water, carrot, jalapeno peppers, oregano, thyme, chicken broth, milk, salt

Taken from www.food.com/recipe/zippy-yellow-belly-corn-porridge-275021 (may not work)