CHICKEN CORN CHOWDER

CHICKEN CORN CHOWDER

NOTE I should have used a bigger pot than this today cause I made a large amount, with extra chicken, so I could give mom and dad some of it.. if your making it to this scale use a stock pot.. also with the added chicken I should have added more potatoes.. next time I’ll know..

package Chicken breasts

can add two if making a large amount

2 chicken bullion cubes

note the chicken with skin gives better flavor, but you can use skinless and boneless if desire..

just remember if using with skin to take out skin and bones before thickening the broth

1 can chicken broth

Water to cover chicken

salt

pepper

parsley flakes

onion chopped

garlic – 4 cloves minced

can add celery if desire (chopped)

4 cups or more of chunked peeled potatoes

let it boil covered good  till chicken is tender and done..

take out chicken on cutting board and cut into small to medium chunks

3 cans creamed corn

1 can evaporated milk

1/2 stick butter

cornstarch and water (equal amounts stirred in cup and added to thicken chowder, about 2-3 Tbsp of each)

Parmesan cheese  to taste

boil and drain noodles of your choice.. pasta or egg doesn’t matter..

(I could have cooked them right in my pot if I used a bigger pot.. but I didn’t

serve up a bowl and enjoy