Chicken Corn Chowder

Chicken Corn Chowder

3 tablespoons unsalted butter
1 tablespoon olive oil
2 medium onions, cut into 1/2-inch dice
3 tablespoons flour
3 cups milk
1 can (14 ounces) chicken broth
1/2 teaspoon savory
1 1/2 cups diced potatoes
2 cups corn kernels
2 large ripe tomatoes, cut into 1/2 inch cubes
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 to 1/2 teaspoon Tabasco, to taste
1/2 leftover roasted chicken
juice of 1/2 lime

In a large flameproof casserole or soup ot, melt the butter in the oil over moderate heat.  Add the onions, cover, and cook 3 minutes.  Uncover and cook, stirring occasionally, until pale golden brown, 5-7 minutes longer.

Add the flour and cook, stirring 1-2 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.

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 heat to moderately low and simmer, partially covered, 10 minutes.
Add the lime juice and simmer 5 minutes.  Season with additional salt and pepper to taste before serving.