harvest corn chicken chowder

Ingredients

• 1/2 cup chopped onion
• 1/2 cup chopped sweet pepper
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 cup cubed fully cooked ham
• 2 cups water
• 2 cups cubed red potatoes
• 1 1/2 cups fresh or frozen corn
• 1 tsp chicken bouillon granules
• 3/4 tsp dried thyme
• 1/2 tsp poultry seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
  
• 1 cup cubed cooked chicken breast
  
• 1 can (12 oz.) fat-free evaporated milk
  
• 3/4 cup 1% milk, divided
  
• 1/4 cup all-purpose flower
  

Instructions

• In a large saucepan, saute the onion, red pepper and garlic in oil until onion is tender.  Add ham; cook and stir for 2 minutes.  Stir in the water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
  
• Add chicken; heat through.  Stir in the evaporated milk and 1/2 cup milk.  Bring to a boil.  Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened.  Yields 5 servings.
  

Kris Allen recommends:

White Caps Winery Golden Crescent from here in Chaumont, New York, for our Harvest Corn Chicken Chowder recipe. 

   This semi-dry white wine has crisp and fruity apricot, pear, and essence of tangerine flowers in the finish.
 
  Golden Crescent is made with the native grape to New York, the Cayuga grape.

  The soft fruits in this wine will complement the creamy broth and veggies without overpowering the flavors, like a perfect pairing should be.

  Enjoy!  Take the time to know good wine.  Cheers!