Instructions: 1. Thinly slice then dice a trimmed chicken thigh. Sprinkle with curry-cumin blend; toss to coat. Set aside while dicing the remaining vegetables.

2. Heat a nonstick sauce pan. Spray and add the oil. Swirl to warm and coat the bottom of the pan. When the pan is hot (do not smoke the extra virgin olive oil), add the chicken; stir 1 minute. Add the onion, celery, carrot, garlic, ginger, cilantro and additional pepper if desired. Cook, stirring occasionally, until lightly browned.

3. Quarter the potato lengthwise and slice into 1/4-inch pieces. Add the potatoes, half the corn, and all the milk. Puree the remaining corn with the vegetable stock; add to the soup pan. Add more stock to thin to desired consistency.

4. Slowly bring soup to a boil; reduce heat at once to lowest setting; cover. Cook soup slowly until potatoes are soft (minimum 30 minutes). Adjust seasoning. Serve hot.

TIPs+

* Here we used cilantro stems as we would chives. Reserve cilantro leaves for garnish. Chives may be substituted.

* Add more corn if desired.

* Thick the soup with a corn starch slurry before serving.

Description: "Chicken, onion, carrot, celery, corn, potato soup with a little warming curry"

Yield: 4 cups

Serving Ideas : Muffin; salad; sandwich; or as starter

NOTES : This is not a white-sauce soup of potatoes and corn. Nor does this chowder contain seafood. Its a chicken based soup containing whole kernel corn and milk and chunky vegetables with a subtle kick of curry. Always good when simmered over the lowest heat. We use a diffuser to slow slimmer on the stove top. Serve as a starter course or along side a sandwich, salad or quiche.

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