Monday, March 12, 2007

Chicken Corn Chowder

¼ cup butter
2 med onions
5 potatoes,peeled and diced
2 stalks celery sliced
4 tsp salt
1/2 tsp pepper
2 cups water
1 chicken bullion cube
5 cups milk
2 12 oz. cans corn
1/2 tsp thyme
1 pound creamed corn
1 cup light cream (evaporated milk)
1/2 tsp paprika
3 cups cooked chicken

Sauté onions in butter until transparent. Add potatoes, celery, salt, pepper, water and bullion. Cook covered 15 minutes or until vegetables are tender. Add milk and rest of ingredients. Heat through.

Compliments of Michelle! Mel used to make this tons, and the leftovers are just as good as the day of stuff.

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