Homemade Chicken Corn Chowder

• 4 cups cooked chicken, cut into bit sized pieces
• 2 (16 ounce) whole kernel corn, drained
• 2 (16 ounce) cans cream-style corn
• 2 (10 3/4 ounce) cans cream of potato soup
• 2 (16 ounce) cans chicken broth
• 4 large potatoes, peeled and diced
• 4 large carrots, peeled and diced
• 2 celery ribs, diced
• 1 onion, chopped
• 1 tablespoon sugar
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tablespoons butter

1. In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.

chicken, whole kernel corn, creamstyle, cream of potato soup, chicken broth, potatoes, carrots, celery, onion, sugar, bay leaf, heavy cream, butter

Taken from www.food.com/recipe/homemade-chicken-corn-chowder-457421 (may not work)