Homemade Chicken Corn Chowder

This is my own version of this classic American recipe.

• Ready In: 6 hrs
• Serves: 4-6
• Yields: 12 cups

Ingredients

• 4  cups  cooked chicken, cut into bit sized pieces
• 2 (16 ounce)  whole kernel corn, drained
• 2 (16 ounce) cans  cream-style corn
• 2 (10 3/4ounce) cans  cream of potato soup
• 2 (16 ounce) cans chicken broth
• 4  large potatoes, peeled and diced
• 4  large carrots, peeled and diced
• 2  celery ribs, diced
• 1  onion, chopped
• 1  tablespoon sugar
• 1  bay leaf
• 1⁄2 cup heavy cream
• 2  tablespoons butter

Directions

1. In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.