In a Dutch oven or large saucepan, heat oil and butter. Sauté onions, pepper, and potatoes for 5 minutes, adding garlic last.
Stir in flour, broth, seasonings. Bring to a boil; reduce heat to a simmer and cover. Cook over low heat until potatoes are tender.
Stir in cream style corn, chunks of chicken, and cream. Cook on low heat only until heated through and steaming hot (about 5 minutes); do not allow to boil. If the chowder is not the desired consistency, add a few tablespoons of milk (if too thick) or a tablespoon flour (if too thick). Cook for another 10 minutes after adding flour to prevent a raw flour taste.
When chowder is ready, taste and adjust seasonings. Serve in chowder bowls with milk lunch crackers.
Cooks Note: Any kind of chicken may be used. This is a good lunch dish to use up leftovers. For a dinner, poached chicken breasts cut into large chunks make this dish special. Evaporated condensed milk may be substituted for the cream, if desired.
Serves 4.
Submitted by: CM
