Chicken and corn chowder

Chicken second courses

I make a pot of soup almost every week in the fall and winter - it's how we deal with the cold in New England! This recipe is hands down our family favorite because of the fabulous flavors and herbs. I also love it because it's thick and creamy but surprisingly low in fat for a chowder. This recipe makes a large pot, but leftovers are great the next day or two, and it freezes very well.