Marilee’S Corn Chowder

• 1/2 cup onions
• 1 tablespoon butter
• 2 cans chicken broth 14 oz.
• 2 cups potatoes peeled, cut into 1 " pieces, or you can use Yukon Gold or 1 can whole kernel corn drained, 15 oz.
• 1 can cream corn 15 oz.
• 1 1/2 cups 2% milk I use 1% but you can use whatever you want
• 1 can cream of mushroom soup
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt to taste
• cayenne pepper to taste
• 2 chicken breasts medium, cooked

1. Grill or bake chicken breasts until done.
2. Let cool and cut into 1/2" pieces or shred it.
3. If you shred it, it tends to thicken the chowder more.
4. While chicken is cooking, saute onions in a soup pot until transparent and soft.
5. Add chicken broth and potatoes.
6. Cook until tender.
7. Add whole kernal corn and cream corn and simmer for a few minutes.
8. Mix together the soup and milk in a separate bowl with a whisk until smooth.
9. Add the mixture to the soup pot with the other ingredients.
10. Do not boil.
11. Add chicken, basil, and thyme to chowder.
12. Let it simmer for a few minutes

onions, butter, chicken broth, potatoes, cream corn, milk, cream of mushroom soup, basil, thyme, salt, cayenne pepper, chicken breasts

Taken from www.yummly.com/recipe/Marilees-Corn-Chowder-1664094 (may not work)