Corn is in season! If you're looking for ways to use it up, look no further than this super filling, hearty and wholesome Fresh Corn and Chicken Chowder.
Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, garlic, salt, pepper and cayenne; cook, stirring often, until vegetables begin to soften and take on a slight golden coloration, about 5 minutes.
Add the potatoes and continue cooking for about 1 minute, then add the chicken broth and water. Bring to a simmer, then lower the heat and simmer uncovered for 8 to 10 minutes, or until the potatoes are fork tender.
Add the corn kernels and simmer for an additional 4 minutes, until the corn is completely cooked.
Transfer 2 cups of the soup to a food processor or blender and process until smooth. Stir the mixture back into the pot and then add the cooked chicken and bell pepper; bring back to a simmer.
Meanwhile, dilute the corn starch in the milk and then add this to the simmering soup. Stir well and bring back to a simmer, then continue cooking for at least one minute or until thickened.
Serve hot, garnished with fresh chopped parsley and a sprinkle of cayenne pepper, if desired.