CHICKEN CORN CHOWDER - serves 6

• 2 cups salted water
• 2 large potatoes, peeled & cut in half & diced
• 4 carrots, diced
• 1/2 cup celery, diced
• 1 small onion, chopped
• 1/4 cup butter or margarine
• 1/4 cup flour
• 2 cups milk
• 3/4 cup sharp cheddar cheese, shredded
• 1 (8 oz) can cream corn
• 1-1/2 cups diced cooked chicken
• salt, white pepper, & tabasco to taste
• croutons, chives or parsley

Put water in saucepan and add potatoes, carrots, celery and onion; bring to a boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small kettle and blend in flour without browning; gradually stir in milk and cook, stirring until smooth and thickened. Add cheese and stir until it melts; add vegetables with their liquid, corn and chicken; heat through and season to taste. Ladle into warm bowls, topping with croutons and chives.

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