How to make it

  • Cook the leek, garlic and carrots in butter for 3 minutes on the stovetop.
  • Add the salt, pepper and poultry seasoning.
  • Add the chicken and cook for 3 more minutes.
  • Add the chicken broth or bouillon and continue cooking for 5 more minutes or until the vegetables are cooked.
  • In a separate bowl, mix the cornstarch and the milk and add to the chowder. Let it simmer until the chowder thickens.
  • Add the spinach and the corn. Let it cook another 2 minutes or so.
  • Serve immediately.

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