Perfect Chicken Corn Chowder

I've never had a better one. Been making this for years. Use a chablis, sauvignon blanc or any not-sweet similar white wine; it need not be a great wine but the wine DOES add that certain something. I've even been known to add a tiny splash of dry sherry at the finish. The soup is filling and delicious. Also freezes well. A vintage recipe, from my "olde" recipe file. I'll tell you how old it is: it calls for 17 oz. cans of creamed corn! I have no idea where the recipe came from originally!

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 4  lbs chicken pieces
• 1  onion, peeled & studded with 6 cloves
• 2  carrots, chopped
• 2  stalks celery, chopped
• 1  bay leaf
• 2  cups water
• 2  cups dry white wine
• 2  cups potatoes, diced (2 large)
• 2 (14 3/4ounce) cans  creamed corn
• 2  cups milk
•  salt and pepper, if needed
• 2  tablespoons parsley, chopped

Directions

1. Put chicken, chopped veg, bay leaf, water and 1 cup wine in pot and simmer 1 hour.
2. Remove chicken and veg, and simmer potatoes in the broth.
3. Meanwhile chunk chicken. Discard bay leaf and cloves.
4. Puree carrots, celery and potatoes. Return chicken and vegs to soup.
5. Add remaining wine, corn and milk. Salt and pepper if needed. Heat until hot.
6. Sprinkle with parsley.