Recipe: Potato, Chicken, and Corn Chowder

Potato, Chicken, and Corn Chowder

2 cups chicken stock
1/2 cup onion, chopped
1 cup celery, chopped
1/2 cup carrot, finely chopped
2 cups potatoes, peeled and diced
1 can creamed corn
2 cups cooked chicken, cut into bite size pieces
1 cup skim milk
salt and pepper to taste

In large saucepan or Dutch oven, combine chicken stock, onion, celery, carrots and potatoes. Bring to a boil, simmer 15-20 minutes until vegetables are tender.

Add corn, chicken, milk and seasonings. Heat, but do not boil.

Microwave instructions:
In deep 3 quart microwave safe bowl or casserole, combine chicken stock, onion, celery, carrots and potatoes. Microcook covered on high 12-15 minutes, until vegetables are tender. Add corn, chicken and milk. Season to taste. Microcook on high 3-5 minutes or until hot.

Makes 6 servings
Source: Prince Edward Island Potato Board