Lindsey'S Chicken Chowder

• 2 whole chicken breasts, skinned and boned
• 1 c. water
• 1 medium onion, chopped
• 1 medium carrot, shredded
• 1 clove garlic, minced
• 2 tsp. instant chicken bouillon granules
• 1/8 tsp. ground red pepper
• 1 medium potato, peeled and cut in small pieces
• 1 (12 oz.) can evaporated milk
• 1 Tbsp. cornstarch

1. In saucepan combine chicken, water, onion, carrots, garlic, bouillon granules and pepper, bring to a boil; reduce heat.
2. Cover and simmer 10 minutes.
3. Stir in potatoes; simmer, covered, about 15 minutes more or until chicken and potatoes are tender.
4. Remove chicken.
5. When cool, cut into bite size pieces.
6. Return to pan. Mash potatoes slightly.
7. Combine milk and cornstarch; add to saucepan.
8. Cook and stir until thickened and bubbly.
9. Cook and stir 2 more minutes.
10. May sprinkle with chives.
11. Makes 4 servings.

chicken breasts, water, onion, carrot, clove garlic, instant chicken, ground red pepper, potato, milk, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656940 (may not work)