This is a nice version of gumbo made with boneless chicken breasts.Based on a recipe from Soups & Sides, Catherine Walthers, 2010, Lake, Isle Press, NY, p168.
Gradually add heated stock; stir until smooth. Add spices and okra. Bring to a boil, then reduce to simmer covered for 15 minutes. Skim off any oil that rises to top. Stir occasionally.
Add corn and chicken. Simmer gently until chicken is cooked, 5 - 7 minutes.
Add pepper, adjust seasonings. Stir in parsley and add hot sauce to taste.
If desired, serve with a scoop of rice.
Notes
Using a food processor to chop the vegetables will result in less uniform dicing, but will save 20 minutes in prep time.