Light and Hearty Colonial Chowder


2 tbs. corn oil margarine
3 oz. finely diced Canadian bacon
1 lb. chicken breast, boned and skinned, cubed
3/4 c. EACH: diced celery, onion, carrot
1 1/2 c. diced baby red potatoes
1 tsp. EACH: dried thyme, dried basil,
dried oregano
1/2 tsp. EACH: dried parsley, dried sage
3-4 bay leaves
1/4 c. flour
4 c. chicken stock
1 1/2 c. frozen OR fresh corn kernels
1 (17 oz) can cream-style corn
1 c. low fat milk
1/2 tsp. salt (omit if using salted stock)
1/8 tsp. white pepper

In a large skillet or saucepan over med. heat,
melt the margarine.
Add bacon and cook until slightly browned,
about 3 min. Add chicken and
cook until chicken is no longer pink.
Add the celery, onion and carrots
and cook until onion is softened, about 3 min.

Add the potatoes, basil, oregano, thyme,
parsley, sage and bay leaves; mix well.
Add flour and continue to cook and stir for 3 more min.
Slowly stir in chicken stock and the corn.
Bring to a boil, then lower the heat and,
stirring frequently, simmer until
vegetables are tender, about 5 min.

Add the milk and continue to simmer
until slightly thickened, stirring frequently,
about 30 min. Season with salt and pepper.
Remove bay leaves before servings.
Makes 8 servings.