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Chicken Corn Chowder

1 lg. onion, chopped
¼ c. butter
1 (14 oz.) can chicken broth
1 ½ c. water
2 (14.75 oz) cans cream style corn
1 (15 oz.) can corn, drained
5 med. potatoes, peeled and cubed
2 c. milk (skim works fine!)
1 ¼ tsp. salt
¾ tsp. pepper
2 c. shredded, cooked chicken

In a large pot, sauté onion in butter until tender. Add water, chicken broth, corn and potatoes, bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. Add milk, salt and pepper and cook on low about 5 minutes. Add chicken. Heat thoroughly and stir often.

Bethany D. Andrews
Woodstock




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