Chicken Corn Chowder

SERVINGS 32

INGREDIENTS

1. 2 Tbsp. Vegetable oil
2. 4 cups Chopped onion
3. 2 cups Chopped bell pepper
4. 4 ½ qts. Water
5. 14 oz. Pioneer® Roasted-Chicken Gravy Mix (94545)
6. 1 tsp. Dried Thyme
7. 1 gal Chopped, cooked chicken breast
8. 3 qt. Frozen whole kernel corn, thawed, drained

INSTRUCTIONS

1. Heat oil in a skillet and Sauté onions and peppers until soft and lightly browned.
2. Meanwhile, bring 1 gallon water to a boil in a large soup pot. Whisk gravy mix and 2 cups cool water in a separate bowl until lump free. Whisk gravy slurry into boiling water and stir in reserved onions and peppers. Stir in thyme, chicken breast and corn. Cook over medium heat, stirring frequently until soup is heated through. Keep at 165°F during service

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