Chicken and Potato Chowder

• 12 cup chopped onion
• 1 tablespoon butter
• 2 cups frozen whole kernel corn
• 1 12 cups chicken broth
• 1 12 cups chopped peeled potatoes
• 1 (4 ounce) candiced green chili peppers, drained
• 14 teaspoon fresh coarse ground black pepper
• 2 cups milk
• 2 tablespoons all-purpose flour
• 5 ounces cooked chicken, cut into thin strips (1 cup)
• 5 tablespoons snipped fresh cilantro

1. In a large suacepan cook onion in hot butter for 3 to 4 minutes or until tender.
2. Add corn, chicken broth, potato, chile peppers, and black pepper.
3. Bring to boiling; reduce heat.
4. Cover and simmer about 15 minutes or until potatoes are tender, stirring occasionally.
5. Ina screw-top jar combine milk and flour; cover and shake well.
6. Add to potato mixture.
7. Cook and stir until thickened and bubbly.
8. Add chicken and cilantro.
9. Heat through.

onion, butter, kernel corn, chicken broth, potatoes, green chili peppers, fresh coarse ground black pepper, milk, flour, chicken, fresh cilantro

Taken from www.food.com/recipe/chicken-and-potato-chowder-443674 (may not work)