Name: Corn and Chicken Chowder
Yield: 20
Ingredients: Ham, chopped - 3 slices; Onion, chopped - 1; Celery, sliced thin - 3 stalks; Peeled and cubed potatoes - 2 pounds; Chicken broth - 3 cups; Water - 1 ½ cups; Chicken tenderloins - 1 ½ pounds; Fresh corn kernels - 4 cups; Skim milk - 3 cups; Dried thyme - 1 ½ teaspoons; Ground black pepper - ¼ teaspoon; Salt and pepper to taste - ¼ teaspoon; All-purpose flour - 6 teaspoons

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Ingredients for - Corn and Chicken Chowder

1. Ham, chopped - 3 slices

2. Onion, chopped - 1

3. Celery, sliced thin - 3 stalks

4. Peeled and cubed potatoes - 2 pounds

5. Chicken broth - 3 cups

6. Water - 1 ½ cups

7. Chicken tenderloins - 1 ½ pounds

8. Fresh corn kernels - 4 cups

9. Skim milk - 3 cups

10. Dried thyme - 1 ½ teaspoons

11. Ground black pepper - ¼ teaspoon

12. Salt and pepper to taste - ¼ teaspoon

13. All-purpose flour - 6 teaspoons

How to cook deliciously - Corn and Chicken Chowder

1. Stage

Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.

2. Stage

Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.

3. Stage

Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.

4. Stage

Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.