Chicken Corn Chowder

Ingredients:

• 3 1/2 cups water
• 1/2 onion, chopped
• Approximately 20 chicken tenders
  
• 2 Tbsp. Chicken Base
• Dash of Salt and Pepper
• 1 clove of garlic
• About 2 cups chopped celery
• About 4 cups of cubed potatoes
• About 2 cups chopped carrots
• about 2 cups of frozen corn
• 1/4 c. butter
• 1/2 c. flour
• 1 c. Half and Half
• 1 c. milk

In a large soup pot, combine the first 6 ingredients listed. Let simmer with lid on until the chicken is cooked. Remove the chicken, chop up and set aside. Now in your broth, add the celery, potatoes and carrots. Boil vegetables until tender. When the vegetables are tender, add the chicken back into the soup, along with the corn. Allow to simmer over medium heat.

In a small sauce pan, melt butter over medium heat. Add flour slowly, until the butter and flour are mixed together. Stir constantly and slowly add the Half and Half and milk. Continue to stir until thick and creamy (do not boil). Add mixture to your soup slowly. Allow to cook and thicken up, stirring occasionally. Add salt and pepper to taste.

Recipe from Michelle Corrigan