Chicken Corn Chowder

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Once again this is a throw together recipe. I will try to be as
accurate as I can. The more you cook the more you will see that
you do things by sight and feel.

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Cut up 1 - 2 chicken breasts into bite sized pieces.

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I sort of stir fry the chicken. Quickly cook it in 1 T. olive oil. You
can boil this in water and create your own broth, but I'm not
the most patient person. This method works well for me.

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Cut up about 8 ounces of cooked ham.

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Chop up one small onion and about three celery stalks.

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Dump the 32 ounces of broth into a large pan and add the
previous ingredients.

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Peel 4 - 6 potatoes.

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Cut into bite sized pieces and add to the broth mixture. Bring the
broth to a boil and cook until potatoes are tender.

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Add 3 Cups milk.

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Add about 4 cups of corn. In the summer I take about 4 or 5 ears of corn and blanch it then cut the corn off and use it
straight from the cob - yummy. Add salt and pepper to taste -
at least 1/4 t. pepper.
Bring the mixture to a boil. Mix together 4 T flour with 1/2 C of
water. Slowly add to the boiling mixture - stirring until the
chowder is as thick as you like. You can use corn starch if you
prefer.

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Add some nice crusty bread and it's the "brrr it's cold outside"
special.

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