Chicken Corn Chowder Soup

• 3 -4 chicken thighs
• 1 teaspoon salt, to taste
• 1 tablespoon cooking oil
• 1 -2 tablespoon flour
• 1 small onion
• 1 cup milk
• 1 cup water
• 1 tablespoon chicken bouillon
• 1 (8 ounce) can creamed corn
• 2 stalks celery or 1 teaspoon celery salt
• 1 teaspoon paprika (optional)
• 2 medium white potatoes, diced

1. In a large pot cook salted chicken parts in a little oil.
2. until fully cooked.
3. Remove from pot and remove skin.
4. and dice.
5. Add onion until cooked.
6. Sprinkle 1-2 Tbsp flour and lightly brown.
7. On medium heat, add 1 cup milk.
8. Add bullion.
9. Cook until it thickens.
10. Add 1 cup milk or water.
11. Cook until thickened.
12. Add can of cream corn and diced potatoes.
13. Add salt and pepper to taste.
14. Cook down until correct thickness, 1 hour.

chicken, salt, cooking oil, flour, onion, milk, water, chicken bouillon, corn, stalks celery, paprika, white potatoes

Taken from www.food.com/recipe/chicken-corn-chowder-soup-312228 (may not work)