I didn't have a chicken carcass on hand so, like another reviewer, I boiled 3 large chicken breasts in 32 oz of chicken broth (plus 1 cup water). After the chicken was done, I took out the chicken and strained the broth into a separate bowl. Then I sauteed 1/2 an onion with 3 minced garlic cloves. After the onions turned translucent, I added the chicken, broth and other ingredients into the pot. While the soup was simmering, I added 1 tablespoon of parsley, 1/2 teaspoon of dried thyme and a dash of cayenne pepper. To thicken the soup without adding extra calories, I blended some of the broth, corn and tender potatoes together. This thickened the soup to a more traditional chowder consistency and added a wonderful color. Taste the soup when finished -- you may feel that a little salt is needed. Adding about 1/2 teaspoon of Lawry's seasoning took the soup from bland to tasty!
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I didn't have a chicken carcass on hand so, like another reviewer, I boiled 3 large chicken...