Here is another recipe from “Cooking from a Country Farmhouse” by Susan Wyler.
Depending on how much you ladle out, this chunky chowder can serve as a first course or as a meal.  Since, like most soups, it is even better made ahead, keep a batch on hand for too-busy-to-cook days or unexpected company.   This soup is exceptionally good made with fresh from the garden corn and tomatoes; however, good quality frozen or canned corn and plum or canned tomatoes work well in winter.  Add a green salad and some delicious crusty bread and you are set!   And don’t forget dessert!  4-6 servings.
3 tablespoons unsalted butter
1 tablespoon olive oil
2 medium onions, cut into ½ inch dice
3 tablespoons all-purpose flour
3 cups milk (I use 2 percent)
1 can (14½ ounces) reduced sodium chicken stock
½ teaspoon savory, preferably winter savory*
1 ½ cups diced (1/2 inch) potatoes
2 cups corn kernels
2 large ripe tomatoes, cut into ½ inch dice
1 teaspoon salt
¼ teaspoon freshly ground pepper
¼ to ½ teaspoon Tabasco sauce, to taste
½ leftover roasted (3 pound) chicken or 1 large whole chicken breast on the bone
(1 to 1 ¼ pounds) skinned and cut in half
Juice of 1 lime
1.  In a large flameproof casserole or soup pot, melt butter in the oil over moderate heat.  Add the onions, cover, and cook 3 minutes.  Uncover and cook, stirring occasionally, until pale golden brown, 5 to 7 minutes.
2.  Add the flour and cook, stirring, 1 to 2 minutes.  Gradually stir in the milk, increase the heat to moderately high, and bring to a boil, whisking until thickened and smooth.  Add the chicken broth and savory and reduce the heat to moderate.  Add the potatoes and cook 10 minutes.
3.  Add the corn, tomatoes, salt, pepper, and Tabasco.  If using roasted chicken, pull off and discard most of the skin.  Add the chicken to the soup.  Reduce the hat to moderately low and simmer, partially covered, 10 minutes.   If using raw chicken breast, cook 5 minutes longer.  Remove the pieces of chicken to a plate to cool.
4.  As soon as the chicken is cool enough to handle, pull the meat off the bones and tear into large shreds.  Return the chicken to the soup.  Add the lime juice and simmer 5 minutes.  Season with additional salt and pepper to taste before serving.
*Note:  dried savory can be used if you cannot find fresh