Chicken Corn Chowder Soup

Chicken Corn Chowder Soup
Servings 4
Ingredients
1 lb boneless skinless chicken
onion. 1 chop
garlic. 4 clove
chicken shredded. 1 cup
ted & yellow. half , half
potato. 3 little cubes
Asparagus. 4 to5
Salt and black pepper powder. 1, 1 tsp
Peri peri seasoning. 2'tsp

lb boneless skinless chicken breast , cooked and shredded (3 cups
1/4 cup butter , diced into 1 Tbsp pieces
1 large red& yellow bell pepper , diced (1 1/2 cups)
1 medium onion , 1 chop
Peri peri seasonings. 2 tsp
seeded for less heat if desired, finely chopped
4 cloves garlic , minced
2 tbsp. all-purpose flour
Milk. 1- 1/2 cup
Cream. Half cup
6 cups low-sodium chicken stock or 1 Sachet
3 medium potatoes , peeled and diced slightly less than 1/2-inch thick (3 cups)
Salt and freshly ground black pepper , to taste
2 1/2 cups fresh or 1 tin
1 1/2 cups half and half
Green onions and seeded , finely chopped
Parchle 2 tsp , for serving
Method
In a large pot, melt butter over medium heat. Add shredded chicken and red & yellow bell pepper, onions, Asparagus and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken stock and whisk until well blended.Add potatoes, and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.Add milk and cream and
Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped parchlye, green onions, and optional green chillies
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