Chicken Corn Chowder

• 1 large potato, diced
• 1 medium carrot, thinly sliced
• 1 medium onion, chopped
• 3 medium stalks celery, thinly sliced
• 1 (8 oz.) can corn, undrained
• 1 (10 3/4 oz.) can condensed chicken broth
• 2 c. water
• salt and pepper to taste
• 1/2 c. all-purpose flour
• 1 c. milk
• 1 1/2 c. cooked cut up chicken
• 2 c. milk
• parsley

1. Add potato, carrot, onion, celery, corn, broth, water, salt and pepper in Dutch oven.
2. Heat to boiling; reduce heat. Cover and simmer until tender, about 10 minutes.
3. Shake flour and milk in tightly covered container; gradually stir into hot mixture.
4. Heat to boiling. Boil 1 minute. Stir in chicken and remaining milk. Heat over low heat, stirring occasionally, just until hot, about 10 minutes.
5. Yields 6 servings.

potato, carrot, onion, stalks celery, corn, condensed chicken broth, water, salt, allpurpose, milk, chicken, milk, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983762 (may not work)