kortney's Chicken & Corn Stew Chowdah:

It's not low-cal, low-carb or anything like that at all, but it's pretty good, and not quite as rich as a full-on chowder. I don't usually use recipes, but some folks asked me for one, so I'll just tell you what I did:

3lbs boneless skinless chicken breast (or use some thighs, whatever you like)
1 medium white onion
1 red bell pepper
1 yellow bell pepper (really, use whatever flavour pepper you like)
.5 C frozen corn
.5 C frozen peas
7 C home made chicken stock (you don't make your own? Okay, go ahead and use other stuff.. .I won't judge)
.5 C half & half
S&P
Parsley
Cilantros
Terragon
Olive oil
1 tbsp butter
A splash of chardonnay (because I like to booze up my foods)
2 tbsp corn starch

Cube chicken, dice veggies in to nice chunky pieces.

Heat a large stock pot with a few tbsp olive oil. Add chicken to pan, throw in some S&P and cook chicken, turning often, until it starts to get brownish parts. Remove chicken, but leave chicken-y liquid that's left.

Toss in onion and peppers, add S&P, and cook for a few moments, then add garlic and butter. I usually throw in my seasonings at this point in cooking this sort of thing. Cook this until the onion gets translucent. Splash in some chardonnay and let that get simmery.

Add chicken back in and continue cooking over medium-ish heat. At this point, put your stock in the microwave to warm it up. I read somewhere that adding cold liquids to cooking foods can stop the cooking process in veggies and fvck with the consistency.. so, warm up your stock, people!

Bring to a boil, then reduce to a simmer, and let that mess simmer for a little while. Like 30 minutes. Taste and adjust your seasonings! After the liquid starts to thicken a bit, add in a little cornstarch mixed with warm water to thicken more, throw in your peas and corn, and let that simmer another 10 minutes or so. Then reduce to a low low simmer, add in half & half and heat through. You'll probably want to taste and spice again (I added a sh!tload of pepper at this stage).

Serve with toast if you want ... or make dumplings on it, like I'm going to do tonight. If you're a breeder, or like, diabetic or pregnant and need to eat right away when you get home, maybe save this for a Sunday dinner .. I think the entire time from entering the kitchen to setting down to eat was little more than an hour. But it was totally worth it.