Deke's Market Place Grill's smoked chicken corn chowder

cup olive oil
cup canola or other vegetable oil
1 medium onion, peeled and diced
cup each red, yellow and green peppers, seeds removed and diced
1 cup celery, strings remove and diced
cup diced carrots
cup flour
3 cups reduced-sodium chicken broth
1 cup heavy cream
1 8-ounce can corn, drained
1 medium baking potato, peeled, diced and cooked until just tender but not mushy, 5 to 8 minutes
1 pound smoked chicken or turkey, diced
teaspoon granulated garlic
teaspoon salt
teaspoon (freshly ground) pepper, or to taste

If smoking your own chicken, do so ahead of time and cool before dicing.

In a large, heavy pot, heat olive and vegetable oils over medium-high heat until shimmery, add onions, peppers, celery and carrots, and cook until just softened, 5 to 8 minutes. Add the flour and stir to distribute over vegetables. Add the chicken broth, cream, corn, diced potato and diced chicken. Heat until just simmering. Add the granulated garlic, salt and pepper. Taste and adjust seasonings. Serve hot.

Makes about 6 servings. Courier Journal June 2005