Chicken Corn Chowder

• 3 whole chicken breasts
• 4 1/2 c. water
• 1 1/2 c. chopped onion
• 1 1/2 c. chopped celery
• 2 Tbsp. chicken bouillon (or 6 cubes bouillon)
• 1 stick butter
• 1 can whole kernel white corn
• 1 c. regular rice (not Minute rice)
• 1 tsp. curry powder
• 1 tsp. salt
• 1/2 tsp. seasoning salt
• 1/2 tsp. celery salt

1. Boil chicken breasts in water with salts and curry powder added.
2. Remove when tender and save stock.
3. Dice chicken.
4. Saute onions and celery in butter.
5. Add to stock.
6. Add bouillon and bring to boil.
7. Add corn and rice and simmer 30 to 40 minutes until thick.
8. Stir frequently.
9. Add chicken and simmer another 5 to 10 minutes.
10. Serve with cornbread and tossed salad.
11. (This will keep for several hours in a crock-pot on warm.)

chicken breasts, water, onion, celery, chicken bouillon, butter, whole kernel white corn, regular rice, curry powder, salt, seasoning salt, celery salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=389350 (may not work)