Chicken Corn Chowder
Serves 6

1 and 1/2 pounds boneless, skinless chicken breasts
1 onion chopped
1 carrot sliced
1 celery stalk sliced
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp dried rosemary
6 cups water
2 potatoes, cubed
2 cups corn

In a 6 quart soup pot, simmer the chicken, onions, carrots, celery, thyme, sage, rosemary and water until the chicken is tender, about 30 minutes
Using a slotted spoon, remove the chicken and set aside
Strain the broth and return to the pot
Cut the chicken into small pieces, and return to the broth

Heat the broth until boiling
Add the potatoes, reduce heat and cook until potatoes are tender, about 20 minutes
Add the corn and cook another 5 minutes