MY LIGHT CHARRED CORN CHOWDER with CHICKEN TENDERS

Of course we do not eat soups or chowders during the hot months. However, when you are at your home in the comfort of central air conditioner, there is nothing to worry about. Moreover, my recipe is light, loaded with fresh ingredients and healthier.
 
Thus, since corn is in season now and is also sweeter, I made an executive decision this week to cook my roasted charred chicken chowder. So GOOOOD!
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $13.25 or $4.42 per serving
Difficulty Level:     X    Easy
Servings: 3
 
Ingredients
6 chicken tenders cut in 1” pieces ($4.25)
1 tbsp. Angie’s Dried Seasoning (.30)
1 tbsp. Angie’s Basting Oil (.40)
5 red Potatoes cut in cubes ($1.65)
3 ears of BBQ or roasted corn (kernels removed from cob=approx. 2 cups) (.60)
3 cups chicken stock ($1.90)
5 cloves garlic (.30)
1 Onion (.40)
½ cup chopped flat parsley (.35)
1 Lemon (.50)
2 bay leaves (.10)
2 avocados ($2.50)
 
Directions

1. Cut the tenders and season with basting oil and seasoning. Refrigerate.
2. Removed kernels from cob. (If you don’t have leftover corn saved from this week, just get 3 corn ears, cook in salted water for 15-20 minutes, then BBQ or pan roast on your stove for marks.)
3. Sauté the tenders, then add the onion and garlic, cook until golden brown. Remove from skillet set aside.
4. Add the potatoes to the skillet and sauté until golden. Add chicken stock and bay leave. Bring to a boil, reduce the heat and simmer until the potatoes are done and the sauce has thickened a bit.
5. At that point add the cooked chicken tenders mix, the corn kernels and chopped parsley to the pot, stir and simmer for about 10 minutes. Add more chicken stock as needed. You want a thick but nice soupy texture.
6. Garnish with lemon wedges, and don’t forget the super healthy avocado side.

  
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil