Chicken Corn Chowder soup

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    1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.
    2. Cook the chicken: Add diced chicken breast and cook until lightly browned on all sides.
    3. Add veggies & broth: Stir in potatoes, corn, smoked paprika, thyme, salt, and pepper. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
  1. Make it creamy : Stir in the almond/skim milk. Mix cornstarch with water, then add to the soup to thicken. Cook for another 3-5 minutes.
  2. Final touch: Taste and adjust seasoning if needed. Garnish with green onions or parsley before serving.
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