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Chicken Corn Chowder 

2 cups salted water 
2 large potatoes, peeled & cubed 
5 carrots, diced 
1/2 cup celery, diced
1 medium onion, chopped
1/4 cup butter or margarine
1/4 cup flour 
2 cups milk 
3/4 cup sharp cheddar cheese -- shredded 
1 can cream corn -- (8 oz) 
2 cups diced cooked chicken 
salt -- to taste 
white pepper -- to taste 
Tabasco sauce -- to taste 
croutons -- for garnish 
chives or parsley -- for garnish 

Put water in saucepan and add potatoes, carrots, celery and onion; bring to a boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small kettle and blend in flour without browning; gradually stir in milk and cook, stirring until smooth and thickened. Add cheese and stir until it melts; add vegetables with their liquid, corn and chicken; heat through and season to taste. Ladle into warm bowls, topping with croutons and chives.

Adapted from a recipe by Betsy Burtis

Content Copyright Jennia Hart 2000 - 2005
Graphics copyright Karen White of Cute Countryside Graphics

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