I'm trying to use up last summer's bounty which I have left in my freezer. As I was rummaging through my stash, I found frozen corn, some tortellini and dark meat chicken. I only feed Winnie the white meat from the chickens I roast, so I always have frozen dark meat.
I sauteed 1 onion, 1 diced poblano pepper, 2 diced carrots and 2 diced stalks of celery in a bit of olive oil. Once they softened, I added homemade chicken stock, about 8 cups and then added about 4 C. diced chicken, 4 C. corn and 2 large diced potatoes. I sprinkled in some dried thyme, S&P, 2 chicken bouillon cubes and 2 bay leaves. Let this simmer until the potatoes are cooked. Add 1 C. of milk and 3 C. of cheese tortellini. Simmer until the tortellini has softened. Sprinkle with minced, fresh parsley before serving.
Using last summer's sweet corn really adds great flavor to this chowder.