Chicken Corn Chowder soup.

Ingredients:

• 1 lb boneless, skinless chicken breast (diced)
• 2 cups frozen or fresh corn
• 3 cups low-sodium chicken broth
• 1 cup unsweetened almond milk (or skim milk)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 medium red bell pepper (diced)
• 2 medium potatoes (peeled & diced)
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt (or to taste)
• 1 tbsp olive oil
• 1 tbsp cornstarch (mixed with 2 tbsp water)
• ¼ cup chopped green onions or parsley for garnish

Instructions:

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.
2. Cook the chicken: Add diced chicken breast and cook until lightly browned on all sides.
3. Add veggies & broth: Stir in potatoes, corn, smoked paprika, thyme, salt, and pepper. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
4. Make it creamy: Stir in the almond/skim milk. Mix cornstarch with water, then add to the soup to thicken. Cook for another 3-5 minutes.
5. Final touch: Taste and adjust seasoning if needed. Garnish with green onions or parsley before serving.