ModernGearTV: ModernGear Food: Tam's Chicken Corn Chowda

I love me a good chowda, but here's the thing - I HAVE to say chowda. I cannot, under any circumstances, say chow-der. It's just a thing.

This is a modified recipe I found online...it has produced yummy results twice now and there's a bit left in a pot in the fridge that we'll have tonight. My regular camera was with Mr. MGTV, who was away, so I used my computer's built-in camera to capture these images. The camera couldn't get to the mountain, so I brought the mountain to the camera, if you will. Not quite the same, but they'll do (even two days late)..

INGREDIENTS
1 chicken carcass OR three chicken breasts
2 bay leaves
2 tbsp butter
1 onion, diced
3 shallots, diced
3 cloves garlic
1 cubes chicken bouillon, crumbled
2 tbsp dried parsley
2 tbsp dried oregano
dash of thyme
salt and pepper to taste
2 potatoes, peeled and diced
1lb bag frozen corn kernels
2 tablespoons heavy cream

DIRECTIONS
1. Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water.

Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove pieces of chicken from heat, cool slightly and then remove chicken meat from carcass, and chop into bite-size pieces. (Strain the top of the broth if you have floaters or froth.)
OR if you only have boneless, skinless chicken breasts as I did, follow the same steps.

2. In a frying pan over medium heat, melt butter. Cook onion, shallots and garlic in butter until translucent. Chop up your potatoes as those cook.

3. Add the sauteed aromatic ingredients of onion, shallots and garlic into the strained broth. Add the potatoes and cook for about 10 minutes. If you find that there is not enough broth from the chicken, you can add in some store-bought chicken broth as well.
4. Add chicken meat in, and stir in bouillon, parsley, oregano, thyme, salt, pepper, and corn. I like to add a lot of pepper, which is so nice with the sweeter corn.