Chicken Corn Chowder

I have made this one for many years. It is an adaptaition of a number of recipes. It is comfort food for a cool evening. I made it this evening for a group of friends. We coupled it with caesar salad and garlic bread.

4 chicken breasts cubed and cooked.
4 strips bacon cut into pieces - fried up (I use Turkey bacon)

1/2 Large Cooking Onion Chopped
2 Tbsp Olive Oil
4 Cloves Garlic - Minced
Fry together until tender

2 Large Potatoes - peeled and chopped into 1/2 inch cubes
4 Carrots - peeled and chopped into 1/2 inch cubes
2 tsp cumin
2 tsp sage
Salt and Pepper to taste
Cajun Seasoning to taste
1 litre chicken stock (4 Cups)
Add cooked chicken and bacon
Add to the onion mixture and bring to a boil. Cook until potatoes and carrots are tender.

3 Cups Milk (I use skim to cut the calories and fat)
2 Cups frozen corn
Add to the stock mixture and bring to a boil

4 tbsp flour and 4 tbsp water. Mix together in a container with a lid and shake until there are no lumps. Add it to the soup to thicken. Serve hot.