Diced ham and onion add flavor to this corn, potato and chicken stew in a skim milk and chicken broth soup base seasoned with thyme.
- 3 slices ham, chopped
- 1 onion, chopped
- 3 stalks celery, sliced thin
- 2 pounds peeled and cubed potatoes
- 3 cups chicken broth
- 1 ½ cups water
- 1 ½ pounds chicken tenderloins
- 4 cups fresh corn kernels
- 3 cups skim milk
- 1 ½ teaspoons dried thyme
- ¼ teaspoon ground black pepper
- salt and pepper to taste
- 6 teaspoons all-purpose flour
- Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
- Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
- Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
- Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.