Chicken Corn Chowder
4 medium potatoes, chopped
½ onion, diced or ¼ cup dried onion flakes
2 celery ribs, sliced or ¼ tsp celery seed
1 (14 oz.) can chicken broth
2 boneless, skinless chicken breast or 1 (13 oz.) can chicken
2 cups milk
1 (15 oz.) can cream style corn
1 (15 oz.) can whole kernel corn, drained
½ cup flour
½ tsp onion powder
¼ tsp seasoned salt
¼ tsp pepper
6 slices bacon, cooked & crumbled or 1/3 cup Hormel bacon crumbles
Place potatoes, celery, & onions in a large pot. Pour chicken broth over top. Broth should cover potatoes. Add more broth if you need to. Cut up chicken breasts & add. Bring to a simmer over med-high heat & cook until potatoes are tender & chicken is no longer pink. When potatoes are done, stir in milk, cream-style corn, & regular corn.
In a small bowl, mix flour & water to make a thin paste. Whisk this into the simmering soup & combine. Let soup simmer until thickened. Add seasonings, adjust the taste to your liking. If you are using canned chicken, then add it now. Just before serving add crumbled bacon.