Pat’s Chicken Corn Chowder

2 c. finely chopped potatoes½ c. chopped carrots

½ c. chopped celery – about a cup     ¼ c. chopped onion – ½ c. to a cup

2 c. water = sometime I use chicken broth1 t. salt

¼ c. butter or margarine       ¼ c. flour

2 c. milk                   1 ¼ c. shredded sharp cheddar cheese

1 ½ c. frozen corn or 1 can drained corn  1 can cream of chicken soup

1 can creamed corn      4 chicken breasts cooked and cubed 

1 –2 chicken bouillon cubes, optionalor breasts & thighs

In large stockpot, cook chicken breasts until done.  Remove chicken, cool, then cube.

Into broth, add vegetables, water and salt (and chicken bouillon cubes) in saucepan; bring to boil on high heat.  Cover; reduce heat to low simmer 10 minutes, stirring occasionally. 

Add Chicken.

In another saucepan, on low heat, melt butter.  Stir in flour; cook and stir 2 minutes or until bubbly.  Gradually add milk, stirring until well blended.  Increase heat to medium; cook until mixture boils and thickens, stirring constantly.   Reduce heat to low and simmer 5 minutes.

Add cheese, cook until melted, stirring constantly.  Add this to chicken and vegetables, then add corn, creamed corn and chicken soup.  Cook until thoroughly heated, stirring constantly.  Do not boil.

Servings 8-10

Adapted from recipe from Kraftfoods.com

In a word--YUM!