| | FOR THE CORN WAFERS |
| 1/2 | | Stick butter; softened |
| 2 | ts | Sugar |
| 1 | lg | Egg white |
| 1/2 | ts | Salt |
| 3 | tb | Yellow cornmeal |
| 1 | tb | Flour |
| 2 | tb | Freshly grated parmesan |
| 1 | tb | Vegetable oil |
| 2 | | Whole boneless chicken breasts; (about 2 pounds), cut into 2-inch pieces |
| 1 | tb | Butter |
| 3 | tb | Flour |
| 1 | sm | Onion; chopped fine |
| 1 | sm | Green bell pepper; chopped fine |
| 1 | | Rib celery; chopped fine |
| 1 1/4 | c | Chicken broth |
| 4 | | Fresh or canned plum tomatoes; chopped |
| 1 | ts | Chili powder |
| 1 | c | Fresh corn kernels including pulp scraped from cobs |
| 1/2 | c | Thinly sliced scallion greens |
| 1/4 | c | Loosely packed fresh basil leaves; chopped |
