Small Recipes...Creamy Chicken Corn Chowder

My husband couldn’t be happier that the recipes I have been making lately for the blog have been “keepers”; and this is one of them.   This was delicious on a cooler day, and I had all of the ingredients on hand; in fact, I had some corn I needed to use from a recipe yesterday, and this recipe was so different, it wasn’t like a rerun at all. 

I buy frozen Southern Hash Brown Potatoes, which are cubed potatoes without any added fat, that work anywhere I would peel and use potatoes.  When I don’t have any potatoes on hand, these are my go-to; just shake out what I need from the bag and return to bag to the freezer for next time.  I used canned corn today, but frozen corn is just like the potatoes; just use what you need.  I always have home-canned chicken, but Myrna buys a rotisserie chicken, and freezes some of it in meal-size portions to use in recipes like this. 

This recipe from “Taste of Home Down Home Cooking for 1 or 2" was just the right size, I didn’t change a thing.              

            Creamy Chicken Corn Chowder

  1            cup  chicken broth

     2/3     cup  potato -- cubed, peeled

     1/2     cup  frozen corn

     1/4      teaspoon  minced garlic

     1/8      teaspoon  dried marjoram

     1/8      teaspoon  dried thyme

     1/8      teaspoon  pepper

  2            tablespoons  all-purpose flour

     2/3     cup  milk

  2            ounces  Velveeta -- cubed

     2/3     cup  chicken breast -- cubed, cooked

In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.

Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.