Chicken Corn Chowder

Chicken Corn Chowder-Angela Hermes

Bacon 4 slices

Onion chopped

Celery chopped

Carrots grated

Potatoes 3 medium

Frozen corn 16 oz

2-3 cooked chopped/cubed chicken breasts

Milk or cream or half & half 1 cup

flour

Cheese

Brown 4 strips of bacon in a large soup pot. Remove bacon, but leave drippings. Add chopped onion, celery and carrots (about 1/4 to 1/2 cup each, your choice mix and match) to bacon drippings. Saute veggies until they start to soften. Add 3 medium diced potatoes and 16 oz of frozen corn, salt and pepper to taste. Cover with 1 small can of chicken stock and let simmer until potatoes are soft. Combine 1 cup of milk with 1/4 cup of flour and shake or whisk to get lumps out. Add to soup. Add 2 more cups of milk and 8oz of your favorite cheese. We always use American or velveeta because it melts so nicely. Slowly bring back up to temperature allowing the cheese to melt, crumble the cooked bacon on top and serve.

You can substitute the milk for cream or half and half, you would just leave some or all of the flour out because cream will thicken without it. I use 2% milk to make it a fairly healthy soup, but I wouldn't go to skim or fat free. If you like you can add 2-3 cooked cubed chicken breasts.