Chicken Corn Chowder


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Chicken Corn Chowder
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  1. Spray a 4- to 6-quart Dutch oven generously with vegetable oil cooking spray and heat over medium-high heat.
  2. Sauté the chopped onion and green pepper until golden brown, about 3 minutes.
  3. Add the chicken breast chunks and sauté briefly.
  4. Combine the chicken broth with the cornstarch in a small mixing bowl and add to the Dutch oven along with the remaining ingredients.
  5. Bring the chowder to a boil, reduce the heat to low and simmer until the diced potato pieces are tender, about 10 minutes.
  6. Stir occasionally to keep the chowder from scorching.
  7. Remove the bay leaf. Serve hot along with a generous tossed salad.

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