Chicken and Corn Chowder 

• 1 tbsp/15 mL vegetable oil
• 1 small onion, diced
• 8 oz/250g boneless chicken breast fillets, shredded
• 3 potatoes, chopped
• 3 cups/24 fl oz/750mL chicken broth
• 1 ½ cups/12oz/350g canned corn kernels, drained and chopped
• 1 ¼ cups/10 fl oz/300mL milk
• 1 bayleaf freshly ground black pepper
• 1 tbsp/15mL lemon juice
• 2 tbsp/50g chopped, fresh parsley
• 1 tbsp/15g snipped fresh chives
• ½ cup/8o/250g grated Parmesan cheese

1.  Heat oil in a saucespan over a medium heat, add onion, and cook, stirring, for 4-5 minutes or until onion is soft.  Add  chicken and cook for 2 minutes longer or until chicken just changes color. 

2.  Add potatoes and broth and bring to the boil.  Reduce heat and simmer for 10 minutes or until potatoes are almost cooked.  Stir the corn, milk, bayleaf, and black pepper to taste into broth mixture and bring to the boil.  Reduce heat and simmer for 3-4 minutes or until potatoes are cooked.  Discard bayleaf.  Stir in lemon juice, parsley, chives, and black pepper to taste.  Just prior to serving, sprinkle with parmesan cheese.

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