For some inexplicable reason I am obsessed with corn chowder. No matter where I go, if they have it on the menu I order it, or if I see a recipe for it, I have to try it. This hearty filling soup/stew is a great addition to any ones dinner menu. I chose this recipe for the poultry section for this series because it is such a quick and easy recipe. The perfect blend of this chowders smoky flavor mixed in with a sweet bite that hits you in the end with a spicy mild punch you’ll be just as obsessed as I am.

2 cups chicken broth

2 boneless, skinless chicken breasts

Salt and pepper

1 package smoked turkey (about 5-6 slices)

4 pieces pastrami

1 onion, chopped

½ tsp. chili powder

¼ tsp. cilantro

¼ tsp. cayenne pepper

1 tsp. garlic powder

½ tsp. curry powder (optional)

2 15 oz. cans creamed corn

1 can of white and yellow corn niblets

½ cup soy milk

Bring chicken broth to a boil in a medium saucepan. Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through. Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces.

Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened. Stir in soy milk and chicken and let it cook for another 5 minutes.

Tips: While I love homemade chicken stock, I almost never have time these days to make it fresh. Now you can find great organic and msg free chicken or vegetable stock/broth in your local groceries that will work great in this and any other recipe that call for it.  The key to a good grocery chicken stock is too look for one that has a short ingredient list that includes vegetables like carrots, celery and onions.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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