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Spicy Chicken Corn Chowder

2 cups chicken broth

2 boneless, skinless chicken breasts

Salt and pepper

1 package smoked turkey (about 5-6 slices)

4 pieces pastrami

1 onion, chopped

½ tsp. chili powder

¼ tsp. cilantro

¼ tsp. cayenne pepper

1 tsp. garlic powder

½ tsp. curry powder (optional)

2 15-oz. cans creamed corn

1 15-oz. cans of white and yellow corn niblets

½ cup soy milk

Bring chicken broth to a boil in a medium saucepan. Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through. Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces.

Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened. Stir in soy milk and chicken and let it cook for another 5 minutes.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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